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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Lamb Cobbler

Lamb! I just wish it was just a tad less expensive though. But I think that's why I love it so much, I don't buy it that frequently. When I do buy it, especially for dishes such as below, I find the least expensive cuts and trim it myself. Lamb shanks are, however, very hard to debone and trim so I suggest you have the supermarket butcher do it for you. Yes, they will if you ask them. (Thought those days were over didn't you?)


For 4 people


  • Savory Dumplings:
  • 2 strips bacon, chopped
  • 1 lb(s) lamb, cut into bite-sized pieces*
  • 1 3/4 cup(s) flour
  • 4 ounce(s) fresh green beans, snipped and cut into 1-inch segments
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) rosemary
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 cup(s) chopped red onion
  • 2 teaspoon(s) parmesan cheese
  • 1/2 lemon zest
  • 1/2 cup(s) baby carrots
  • 2 bay leaves
  • 1/4 cup(s) butter or shortening
  • 1/2 cup(s) halved button mushrooms
  • 1/2 cup(s) milk
  • 2 cup(s) beef broth
  • 1 teaspoon(s) lemon juice
  • 1 cup(s) apple juice or cider
  • 1/4 cup(s) orange juice
  • 1/2 teaspoon(s) grated orange peel
  • 2 teaspoon(s) worcestershire sauce

Lamb Cobbler Directions

  1. In a large cast iron skillet, cook the bacon until almost crisp over medium-high heat. Add the lamb, green beans and garlic, continue cooking, and stirring occasionally, until just done, about 4-5 minutes.
  2. Add onions, baby carrots and 2 bay leaves. Cook 3-4 minutes or until onions are crisp tender. Add mushrooms, broth, apple juice, orange juice, orange zest and Worcestershire sauce. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  3. Meanwhile, make Dumplings. Open lid to cobbler and remove bay leaves. Gently spoon tablespoons of the dumpling batter on top of the lamb mixture. Cover and continue simmering until the dumplings have increased in size and are cooked thoroughly, about 15-20 minutes. Remove skillet from heat and place on a heat-proof pad to serve.
  4. Savory Dumplings:
    Combine flour, baking powder, rosemary, Parmesan cheese and grated lemon zest . Add butter and work it in until it resembles peas. Add the milk and lemon juice, stir until well incorporated. You want the consistency of biscuit dough, so start with 1/2 cup and if you need more, add the remaining 1/4 cup.