We tried Herby Lamb Cobbler from the BBC Good Food website and as suggested served it with Mustard Champ, which is mashed potatoes mixed with wholegrain mustard and spring onions.
We used middle neck of lamb in the Cobbler and slow cooked it with onions, mushrooms, bay leaves, thyme, red wine, stock and Worcestershire sauce. Unfortunately the herby cobbler topping was too salty because we used some dried mixed herbs bought in Italy that had a ridiculously high salt content.
We paired the meal with a bottle of Tenuta Albrizzi 2008 from the Sunday Times Wine Club. This is a full-bodied Italian red from Puglia and is a blend of Cabernet Sauvignon and Primitivo. We tasted spicy cherries and a blackberry sweetness that complemented this tasty stew very well.