I didn’t know whether this was a good time to share this recipe with you in case you thought it was a bit wintery, but we had it the other week, and seeing as Lamb is a Spring food, I thought what the heck. My mum’s Lamb Crumble is perfect for a Sunday, when you want something hearty and comforting, but with a bit less effort than a Sunday roast! It’s a savoury crumble with a crunchy cheesy topping. I don’t really ever eat Lamb other than in this crumble. I tend to find chops too fatty, but this doesn’t feel overly fatty and any fat that comes off the mince you drain away. It takes a bit of time so it’s a good one to do on a Sunday if you’re at home. Like most my recipes, it’s pretty easy, and flipping delicious!!
My mum’s Lamb Crumble
Serves: 4 adults (we stretch it to 4 adult servings and 2 toddler portions)
500g lamb mince
1 tbsp tomato puree
For the topping:
100g plain flour
50g grated mature cheddar cheese
1 tsp dried mixed herbs
- Place the Lamb mince with the onion, tomato puree and seasoning* in a round casserole Pyrex dish. Add a little water and cover with a lid. Cook for an hour at 180/160 fan.
- Make the crumble by rubbing the butter into the flour until it looks like breadcrumbs, then stir in the cheese and herbs.
- After an hour, take the Lamb out and give it a good stir and break any bits up if needed. Drain the liquid off into a gravy separator (if you have one) to use for the gravy later.
- Sprinkle the crumble topping over the mince mixture and return to the oven, uncovered and bake at 190/170 fan for 25 minutes until it starts to go golden brown.
- To make a tasty gravy I use one tbsp of plain flour and 2 tbsp of Bisto powder. Add a little water to make a paste. Then add in the Lamb juices you saved earlier (leaving out the fat that will have separated at the top). You may need to top up your pan with some extra water or cooled water from your vegetables.
- Serve the crumble with whatever veg you like, and the gravy.
*I don’t season it until it’s served because I try to keep my toddler’s salt levels down – it’s still just as good!*
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