Welsh Lamb Cornbread Cobbler – A slightly kicked-up spicy lamb casserole using PGI Welsh Lamb with a baked cornbread cobbler topping, perfect for a Winter’s Day!
PGI Welsh Lamb
What an appropriate day to post my latest recipe for Welsh Lamb Cornbread Cobbler, the perfect family supper dish for the beginning of November, and the day after the 1st November, which is “All Hallow’s Day” or more commonly known as “All Saint’s Day”; followong on from Halloween (Hallowe’en), or All Hallow’s Eve as it should be called, and All Saint’s Day is a day devoted to commemorating saints and martyrs of the Christian faith. All Soul’s Day is a day where families visit their family’s graves in France, with pots of chrysanthemums, as an act of remembrance and respect, although in the UK we used to observe it more as an ancient Celtic festival called “Samhain” or “Feast of the Dead”, a day when bonfires were lit at night, especially on high ground, in order to light the soul’s way to heaven. It’s also the start of my Christmas preparations, and most definitely time to think of slow cooked casseroles, stews and soups……..to feed the soul!
Today’s recipe for Welsh Lamb Cornbread Cobbler is true comfort food, slow cooked PGI Welsh Lamb is combined with carrots, onions, tomatoes and a melange of warm spices, before being finished with a crusty, baked cornbread cobbler topping, which, is basically a type of dumpling. The Mexican inspired spices, chilli powder, ground cumin and coriander, add a warming flavour and marry well with the cornbread topping. You can cook this winter warmer in a slow conventional oven, or for an all day “whilst you are busy or at work” option, in a Slow Cooker (Crock Pot). Both methods are shared in the printable recipe card below, so you can choose which cooking method works best for you.
So, what is PGI? PGI is a true mark of quality, Protected Geographical Indication (PGI), it’s a product of a uniquely beautiful landscape that has been blessed for centuries with the purest of natural ingredients – clean air, sweet spring water, fresh grass and fragrant heather. This blend of nature’s finest, coupled with traditional farming practices that span generations, have helped produce high quality meat to be consumed around the world, of which Welsh Lamb is one such meat. Welsh Lamb is justly famous, and a leg of Welsh Lamb is delicious when served for a family Sunday Roast, with Yorkshire puddings, as well as other cuts of lamb using different methods of cooking, such as today’s casserole recipe, which uses Welsh Lamb neck fillets.
The cornbread cobbler is easy to make, using cornmeal in place of some of the flour, which makes for a lovely, nutty texture and flavour. I served this Welsh Lamb Cornbread Cobbler recipe with some tinned cherry tomatoes mixed with red kidney beans and sweetcorn, for a Mexican inspired accompaniment, however, if you choose to omit the spices, then this casserole is just as tasty when served with steamed Savoy cabbage and a pile of fluffy and butter mashed potatoes – the choice is yours. I hope you enjoy today’s recipe, which is part of my role as a Llambassador, with Welsh Lamb. The recipe is shared below, and would be perfect for Bonfire Night, as well as a comforting supper dish for Christmas Eve too. Enjoy your weekend, and any fireworks displays you may be going to attend too! Karen
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