Lamb, Redcurrant, Carrot and Rosemary Cobbler Recipe

  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: Serves 4

Lamb is always a good meat for a hearty stew or casserole. This easy Lamb Cobbler is such a wonderful combination of lamb, carrots, red currants and rosemary, topped off with a scone topping. The colors of the Cobbler are as inviting as the rich flavors.


  • Lamb
  • 1 1/2 lb (700g) diced lamb for stewing
  • 4 large carrots, peeled and cut into chunky 1" (2cm) rings
  • 1 large onion, peeled and roughly chopped
  • 1 small leek cut into rings
  • 1 bay leaf
  • 1 dessertspoon redcurrant jelly
  • 2 cloves garlic finely diced (optional)
  • 2 pints (900ml) good lamb or vegetable stock
  • 3 tablespoons Extra Virgin olive oil
  • Seasoned flour  (3 tablespoons flour mixed with pinch seal salt and pepper)
  • Salt to taste
  • Pepper to taste
  • Pinch dried rosemary/tsp fresh
  • Cobbler/Scones
  • 8 oz.(225g) self-raising flour
  • 1/2 teaspoon​ salt
  • 2 oz.(55g) hard butter
  • 1/4 pint (120 ml) milk
  • 2 eggs
  • 1 teaspoon dried rosemary
  • 2 oz (55g) strong Cheddar cheese, grated

Steps to Make It


  1. Put the oil into a sautée pan. Coat the lamb in seasoned flour. Fry the meat until browned.

  2. Add the vegetables and bay leaf. Fry for 2 minutes, stirring constantly.

  3. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.

  4. Transfer the meat to a casserole dish then cover and bake for 1¼ -1½ hrs or until the meat is tender.

Cobbler Topping

  1. Preheat the oven to 220°C / 425°F / Gas Mark 7.

  2. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese.

  3. Make a well in the center of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth.

  4. Roll or pat into a flat block about 21/2 cm / 1" thick. Cut into rounds with a floured cutter. Brush the tops of the scones with the remaining beaten egg for a golden crust.

  5. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.

Hungry for something else?