12611 Lamb Cobbler Makes one 9 × 13-inch or 3-quart cobbler Wed Aug 06 07:38:21 -0700 2008 Wed Feb 04 08:20:37 -0800 2009 Licensed http://www.chow.com/recipes/12611 Wed, 04 Feb 2009 16:20:37 GMT This pot pie has savory cheese scones cobbled on top of a lamb stew made rich with red wine and fresh herbs. It's a tasty spring dish while it's still chilly out. Use lamb shoulder meat because it has more fat and sinew to hold it together in the stew. Ask your butcher to cut it into large stew-sized chunks. The filling can be made the same day it is used because it doesn't need to cool before the scones are added; in fact, it should be hot. Alternatively, this filling could be made up as a shepherd's pie with mashed potatoes or as a pot pie with an Herbed Pastry Crust made with rosemary (page 43).

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  • Season the lamb with the salt and pepper and then toss it in ⅓ cup of the flour. In a large sauté pan, heat 4 tablespoons of the butter and the oil over medium-high heat. When it's hot and bubbly, carefully add the lamb. Stir and turn it occasionally, until it is really browned on all sides. Remove it from the pan to a platter to cool. Don't clean the pan.
  • Add the onions and garlic to the pan over medium heat. Sauté them until golden brown, stirring occasionally. Add the thyme and rosemary. To deglaze, turn the heat up to medium-high, pour in the wine, and scrape up the browned bits on the bottom of the pan. When the juices are thickened, transfer the pan contents to a heavy soup pot.
  • Add the stock, carrots, parsnips, potatoes, celery, and lamb to the pot. Simmer on low heat, uncovered, for about 1¼ hours, until the liquid reduces by about one third.
  • Make a Blonde Roux: Melt the remaining 4 tablespoons butter in a small sauté pan over medium-high heat. Stir in the remaining flour with a wooden spoon, smashing up any lumps. Continue stirring for a few minutes, or until the roux has an even consistency and looks runny and bubbly. Remove it from the heat. (If the roux develops any color or scorches, start over.)
    1. Add the roux to the lamb stew mixture, stirring as you add it. Simmer another 20 minutes. It should develop a thick, stew-like consistency. Taste and adjust the seasonings and remove the pot from the heat. Add the parsley. You can make the dish up to this point 24 hours in advance—it improves in flavor. Or you can make it for dinner the same day. If you are using stew that has been refrigerated, reheat it over medium heat to piping hot before topping with scones, or they will be soggy and dumpling-like on the bottom.
    2. Preheat the oven to 375°F.
    3. To Make the Scone Topping: Sift together the flour, baking powder, sugar, salt, and cayenne, then stir in the cheese and add the cream. Stir until the ingredients are just combined.
    4. Pour the hot stew into a 9×13-inch baking pan or 3-quart baking dish and top it with 2-tablespoon chunks of scone dough. Brush the top of the dough with extra cream. Bake the cobbler on a lipped baking sheet for 30 to 45 minutes, or until the biscuits are golden and the stew is bubbling.
    5. Serve immediately. Store covered in the refrigerator for up to 5 days. Reheat in a moderate (325°F) oven for 12–15 minutes before serving.
    ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 2 pounds lamb shoulder meat, cut into 1½- to 2-inch chunks

    ]]>     1 tablespoon salt

    ]]>     1 teaspoon freshly ground black pepper

    ]]>     ⅔ cup all-purpose flour, divided

    ]]>     8 tablespoons unsalted butter (1 stick), divided

    ]]>     1 tablespoon canola oil

    ]]>     3 cups chopped onions

    ]]>     2 cloves garlic, roughly sliced

    ]]>     2 to 3 tablespoons fresh thyme

    ]]>     1 tablespoon finely chopped fresh rosemary

    ]]>     1 cup full-bodied red wine

    ]]>     3 cups Chicken Stock (page 143)

    ]]>     1½ cups diced carrots

    ]]>     1½ cups diced parsnips

    ]]>     1 cup diced potatoes

    ]]>     ½ cup sliced celery or fresh fennel bulb

    ]]>     ¼ cup chopped fresh parsley

    ]]>     3 cups all-purpose flour

    ]]>     1½ tablespoons baking powder

    ]]>     1½ tablespoons sugar

    ]]>     ¼ teaspoon salt

    ]]>     ¼ teaspoon cayenne (or ½ teaspoon black pepper)

    ]]>     ½ cup grated sharp white Cheddar cheese

    ]]>     1½ cups heavy cream, plus extra for brushing on scones

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