Rosemary-Scented Lamb & Fig Cobbler with Polenta Biscuits

Name: Rosemary-Scented Lamb & Fig Cobbler with Polenta Biscuits
Total time: PT2HOURS30MINUTES
Ingredients: 2 lbs Boneless lamb shoulder, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 Carrots, peeled and chopped; 2 Celery stalks, chopped; 3 cloves Fresh rosemary, finely chopped; 1 tsp Dried thyme; 1/2 tsp Ground allspice; 1/4 tsp Black pepper, freshly ground; 1/2 tsp Sea salt; 1 cup Dry red wine (such as Merlot or Cabernet Sauvignon); 3 cups Lamb or chicken broth; 1 cup Dried figs, halved or quartered (depending on size); 2 tbsp Balsamic glaze; 1 1/2 cups All-purpose flour; 1/2 cup Yellow cornmeal (polenta); 1 tbsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Fine sea salt; 6 tbsp Cold vegetable shortening, cut into small pieces; 3/4 cup Buttermilk

A comforting and savory cobbler featuring tender lamb, sweet figs, and aromatic rosemary, topped with fluffy polenta biscuits for a rustic, heartwarming meal.

2 hours 30 minutes | 680 | 6 servings

Savory, Sweet, Herbal • Medium • Weird Score: 6/10

Equipment: Dutch oven or oven-safe pot, Large bowl, Pastry blender (optional), Measuring cups and spoons • Shop these items →

Ingredients

Lamb Filling
2 lb Boneless lamb shoulder, cut into 1-inch cubes
2 tbsp Olive oil
1 large Yellow onion, chopped
2 Carrots, peeled and chopped
2 Celery stalks, chopped
3 clv Fresh rosemary, finely chopped
1 tsp Dried thyme
1/2 tsp Ground allspice
1/4 tsp Black pepper, freshly ground
1/2 tsp Sea salt
1 c Dry red wine (such as Merlot or Cabernet Sauvignon)
3 c Lamb or chicken broth
1 c Dried figs, halved or quartered (depending on size)
2 tbsp Balsamic glaze
Polenta Biscuits
1 1/2 c All-purpose flour
1/2 c Yellow cornmeal (polenta)
1 tbsp Baking powder
1/2 tsp Baking soda
1/4 tsp Fine sea salt
6 tbsp Cold vegetable shortening, cut into small pieces
3/4 c Buttermilk

Instructions

Preheat oven to 325F (160C).
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches, then set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Stir in rosemary, thyme, allspice, salt, and pepper.
Pour in red wine and deglaze the pot, scraping up any browned bits. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Return the lamb to the pot. Add lamb broth and bring to a simmer. Cover the pot and transfer to the preheated oven.
Braise in the oven for 1 hour and 30 minutes, or until the lamb is very tender.
Remove the pot from the oven and stir in the figs and balsamic glaze. Taste and adjust seasoning if needed.
Increase oven temperature to 400F (200C).
While the lamb is braising, prepare the polenta biscuits. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
Cut in cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add buttermilk and stir until just combined. Do not overmix.
Drop spoonfuls of polenta biscuit dough over the lamb filling, covering as much of the surface as possible. The biscuits should be touching.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let the cobbler cool for a few minutes before serving. Garnish with fresh rosemary sprigs, if desired.