Spring lamb stew with a cobbler crust

Ingredients

For the cobbler crust

  • 5 g sugar
  • 15 g fresh yeast
  • 250-270 ml cold water
  • 500 g organic flour
  • 2 sprigs rosemary, 1 finely chopped, 1 roughly chopped
  • 15 g salt
For the stew

  • 1 kg lamb shoulder, diced
  • 1 bay leaf
  • 4 sticks celery
  • 1 onion, cut in half
  • 2 cloves garlic
  • 2 tbsp tomato pure
  • tbsp plain flour
  • glug white wine
  • 500 ml chicken stock
  • 50 g carrots, diced
  • 5 g fresh thyme
  • 100 g turnips, diced

Description

A Rosemary Scone-like Topping Is The Perfect Finish To Richard Corrigan’s Seasonal Irish Stew

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