Colorado potato and lamb cobbler

1 cobbler

Ingredients

QuantityIngredient
poundsLamb*
Salt and pepper
¼cupFlour (approximately)
2teaspoonsOlive oil
2cupsLamb stock or
14½ounceCan beef broth plus
¼cup;Water
¾poundsMushrooms; sliced
1Onion; chopped
1cupFlour
1tablespoonSugar
1teaspoonBaking powder
1Egg yolk
2Garlic cloves; minced
1poundsRed-skinned potatoes cut in 3/4\" cubes
teaspoonFresh thyme or
1teaspoonDried thyme
teaspoonFresh rosemary or
1teaspoonDried rosemary
3tablespoonsFinely chopped fresh parsley
½teaspoonSalt
½cupHeavy cream
1tablespoonMilk or cream

Directions

COBBLER DOUGH

TO BRUSH ON COBBLER DOUGH

*Cut from the shoulder or leg into ¾" pieces, well trimmed.

Season lamb with salt and pepper; dredge with flour.

In a Dutch oven or heavy pot, heat oil to medium high heat. Add lamb and cook until well-browned on all sides. Remove lamb from pot and reserve. Add ½ cup stock, mushrooms, onions and garlic; cook, stirring to scrape all brown bits from pan, until liquid has evaporated and onions are tender. Add remaining stock, potatoes, thyme and rosemary; cover and heat to boiling. Reduce heat to low; add lamb and simmer, partially covered, for 45 minutes or until lamb is tender. Season with additional salt and pepper if necessary. Stir in chopped parsley. (Sauce should be the consistency of gravy. If it's too thin, remove the ingredients to the casserole with a slotted spoon and boil the sauce to reduce it.) Meanwhile prepare cobbler dough.

Heat oven to 375 F. Ladle lamb mixture into a 1½ quart casserole or 10" round deep-dish pie plate. Top with cobbler dough, clustering and overlapping leaves slightly, allowing open spaces for steam to escape.

Beat together egg yolk and milk; brush dough with mixture. Bake about 20 minutes or until top is golden brown.

To make the cobbler dough: In a small bowl, combine flour, sugar, baking powder and salt. Stir in cream; mix just until blended.

Gather dough into a ball. On a lightly floured surface, roll dough to about ¼" thickness. Using a cookie cutter, cut dough into leaves or other shapes; reroll scraps and cut more shapes.

From Food Columnist Mary Alice Holt's 10/20/94 "A Little Lamb: Recipes from Rockies Feature American Meat" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-24-94