Recipe on page 68
Recipe on page 68
Recipe on page 72
Recipe on page 71
SLOW-COOKED LAMB COBBLER
SERVES 10
KEEP ON TRACK per serving
FAT 31G | CARBS 8G | PROTEIN 74G
FOR THE FILLING
2 kg stewing lamb
salt
30 ml (2 tbsp) extra-virgin olive oil
2 onions, peeled and chopped
20 ml (4 tsp) crushed garlic
2 small celery stalks
250 ml (1 cup) red wine
2 x 400 g tins whole peeled tomatoes
4 sprigs of thyme
4 bay leaves
FOR THE TOPPING
150 g almond flour
5 ml (1 tsp) salt
7.5 ml (½ tbsp) baking powder
180 ml (¾ cup) buttermilk
60 g aged Cheddar, grated
45 ml (3 tbsp) grated Parmesan
1 egg
3–4 sprigs of parsley, chopped finely, plus extra to serve
1. Preheat the oven to 180°C.
Season the lamb with salt. Heat
