Spicy Lamb Cobbler

Spicy Lamb Cobbler

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Spicy Lamb Cobbler

Saint Patrick’s Day in the United states is a celebration of the Irish American culture and has been celebrated since late 18th century. The holiday is both religious and festive and all Americans celebrate it. I celebrate it the way I know best – with food. And this month the Progressive Eats group of bloggers have come together to make your St Patrick’s day celebration meals a fun and yummy event. I made this spicy lamb cobbler and I know that I am going to be making it again for St. Patricks day celebration because the family loved it. There is something comforting about flakey layered biscuits sitting on top of a decadent meat stew infused with wine. Comfortable, homey, fuzzy.

Spicy Lamb Cobbler

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing Irish or Green recipes in anticipation of St. Patrick’s Day You’ll certainly find a delicious recipe to add to your repertoire! Our event is hosted by Liz who blogs at That Skinny Chick Can Bake.  We have a full menu of dishes including appetizers, sides, an entree and desserts. You’ll certainly find a delicious recipe to add to your holiday table!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Spicy Lamb Cobbler

Spicy Lamb Cobbler


Lamb Stew

  • 4 strips bacon cut into medium pcs
  • 1 pound lamb boneless leg ; cut into medium chunks
  • 3 shallots sliced
  • 2c cups mushrooms cut in halves
  • 4 large carrots, cut into medium pcs
  • 2 sprigs thyme
  • 1 tsp garlic powder
  • 1 tsp urfa chillies
  • 4 cloves, ground
  • 1 bayleaf
  • 2 cups red wine
  • 2 cups water/ stock
  • salt to taste


  • 3 cups all purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp rosemary chopped
  • 1/2 tsp garlic powder
  • 6 oz cold butter diced
  • 1 1/4 cup buttermilk cold



  1. In a medium dutch oven, add the bacon pcs and about 1/2 cup water and let the bacon cook on medium heat. 

  2. when the water dries out, the bacon will start to crisp up and leave a lot of fat in the pot.

  3. Take the bacon out when crisp. To the remaining fat , add the lamb in small  batches and sear.

  4. Once the lamb is seared, remove to a plate to keep aside. 

  5. Add shallots and cook until pale, then add the mushrooms and carrots and degalze with the wine, making sure you get all the little bits from the botton of the pan.

  6. Add the thyme, urfa chillies, cloves, garlic and salt.

  7. Add in the meat and bacon back in

  8. Add the stock/ water and cover and cook for 1.5 hours on low heat or until meat is tender. Make sure to stir the pot once a while and check for liquid. Add more water if needed.

  9. once the lamb is cooked, heat the oven to 375F


  1. Combine dry ingredients and sift.  

  2. Incorporate butter to pea sized pieces into the flour rubbing with fingers.

  3. Add the buttermilk to make a moist dough and mix with a fork. But do not overmix it  

  4. Roll out on a lightly floured surface to about 1 in thick, then cut into rounds using a cookie cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up.

  5. Arrange the circles of dough, overlapping, on top of the lamb in the dutch oven, or you could at this point put the stew in a rectangle baking dish to get more biscuits on top which is what I did.

  6. Bake for 20 minutes or until nicely browned on top.

St. Patrick’s Day Recipes

Main Course
Veggies/Side Dishes

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