1kg lamb scrag
210g chilled butter
1 tbsp rapeseed oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp cornflour
350ml white wine
200ml vegetable stock
1 head of broccoli, chopped
½ celeriac, cubed
1 tbsp capers
Sprig of mint and thyme, plus extra to garnish
20g fresh flat-leaf parsley, chopped
1 Jerusalem artichoke, grated
350g self-raising flour, plus extra to dust
zest of 1 lemon
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Place 10g of the butter and the oil in a large heat- and ovenproof casserole dish and heat until sizzling. Add the lamb scrag, browning on each side for 5 mins, then transfer to a plate. This may have to be done in batches, depending on the size of the dish.
Sauté the onion and garlic in the dish for 10 mins, stirring until soft and translucent. Mix in the cornflour and stir in the wine gradually, followed by the stock. Add the lamb scrag and bring to the boil.
Add the pieces of broccoli and celeriac cubes to the dish with the capers and 1 sprig of the thyme. Season with pepper, and cover with a lid. Cook in the oven for 3 hrs.
Place the remaining herbs and grated artichoke in a mixing bowl with the flour. Add the lemon zest and grate in the remaining butter. Season with salt and pepper, then beat 1 egg in a small bowl. Stir the egg and 2 tbsp cold water gradually into the flour mixture until it forms a thick dough. On a surface dusted with flour, roll out the dough to approximately A4 size, then cut out rounds with a 30mm pastry cutter. Place on a cling-filmed plate and cover with more cling film. Chill until needed.
Remove the casserole, and turn the oven up to 190°C/gas mark 5. Push the scrag ends to the middle of the dish, removing any bones if the meat has fallen off. Place the cobbler rounds in the pot, around the sides.
Beat the remaining egg in a small bowl and brush the cobblers with it. Return the dish to the oven, uncovered, and cook for a further 20-25 mins. Serve garnished with herbs.
Other slow cooked meat recipes in our Nov/Dec 2016 issue:
- Braised lamb shanks
- Slow-cooked barbecued pork ribs
- Pig cheek stew
- Slow-cooked ham hock
- Pot roast beef brisket with beetroot, swede and whisky
1.8kg boned lamb shoulder
300g granary bread
1 bunch of fresh mint,
plus extra for garnish
1 tbsp flour
1 clove garlic
1 tsp cumin
200g baby shallots
vegetable oil, to grease and rub
sea salt and black pepper
For the gravy
150ml red wine
2 tbsp cornflour
1 tsp honey
250ml vegetable stock
Remove the lamb shoulder from the fridge and bring up to room temperature. Rip
up the bread and place in a food processor, along with the peas, mint, egg, flour, garlic and cumin. Pulse until combined. Peel and trim the shallots and place in a large mixing bowl. Zest and juice the lemon into it. Transfer the pea mixture to the bowl and season.
Preheat the oven to 190°C/gas mark 5. Lay out the lamb shoulder, skin-side down, on a large sheet of tin foil double the size of the lamb. This helps manoeuvre the meat once it is stuffed. Pack the stuffing on top of it and fold the edges of the fat over it to enclose the stuffing. Take a piece of string, approximately 3 metres long, and slide it under the meat. Pull the ends of the string up and over the lamb, crossing them at the top. Hold the string in place while folding the foil over the meat, leaving the ends of the string unwrapped. This keeps the meat and stuffing together as it is turned over. Turn the meat over, unwrap the tin foil from underneath it. Repeat, tying the string at opposite angles, then folding the foil over the meat again. Repeat until the meat has been turned and the string crossed seven times in total. Knot the string and snip away the ends. Transfer to a greased tray, skin-side up, being careful to hold all the stuffing in. Rub with oil and season. Roast for 3 hrs until the skin is crispy and golden. Allow to rest for 20 mins.
To make the gravy, collect the juices in a saucepan. Heat for 1 min and add the cornflour. Cook, stirring, for a further minute, then stir in the red wine and honey. Bring to the boil and simmer for 1 min, before mixing in the vegetable stock. Season and bring to the boil again, then simmer for 2 mins until thickened.
Cut away the string and discard, then slice the lamb. Serve with the gravy, garnishing the meat with the extra mint.
Other lamb feast recipes in our Spring 2016 issue:
Rack of lamb with basil gravy
Breast of lamb
Mixed steamed cabbage
Zesty layered potatoes
Roast asparagus and garlic
Lemon and raspberry meringue tart
For back issues click here, or to subscribe to LandScape click here.
1 small celeriac, peeled and diced
1 large onion, peeled and sliced
2 carrots, peeled and chopped
2 tbsp rapeseed oil
800g stewing lamb
2 tbsp plain flour
2 tbsp Worcestershire sauce
400ml lamb or beef stock
2 large potatoes
Peel and dice the celeriac. Heat 1 tbsp of the oil in a large frying pan and brown the lamb in batches over a high heat. Remove each batch to a plate. Add the remaining oil to the pan and add the peeled onion and cook until softened. Add the carrots and celeriac. Cook, stirring from time to time, until the ingredients start to brown.
Return the lamb and any juices to the pan and stir to mix. Sprinkle the flour into the pan, continue stirring and cook for 1 min. Add the Worcestershire sauce and the stock a little at a time, stirring well between each addition. When all the stock has been added, transfer the mixture to a casserole dish.
Peel and thinly slice the potatoes and layer over the top of the lamb and vegetables to cover. Dot the top with butter and cover before putting in the oven, 160C/gas mark 3 for 1 hr. Remove the lid and continue to cook for a further 45 mins until the top is golden.
Other celeriac recipes in our Jan/Feb 2014 issue:
• Crispy neeps and celeriac tatties
• Celeriac and chunky Cheddar soup
• Sausages with celeriac champ
• Celeriac, bacon and potato pie
• Winter celeriac slaw with herb-encrusted pork chops
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.