Ingredients
Directions
- 1
Add the butter to a large pan on medium high on the hob and add the onion, celery, carrot, and a pinch of salt and pepper. Sauté for 5mins, add the lamb and turn the heat up high, breaking the lamb up with a spoon, brown the meat for 5 mins, add the garlic, herbs and nutmeg and fry for another 5 mins.
- 2
Turn the heat down to medium, and stir in the flour for a min and then the stock. Cover and simmer on low for 35mins stirring occasionally. Remove the lid, turn up the heat a notch and simmer for 25 mins until the sauce has thickened. Decant into a baking dish and set aside.
- 3
Make the scones. Put the flour, mustard, salt, baking powder and butter into a mixing bowl and rub in the fat until there are no big lumps. Stir in the most of the cheese (save 2tbsp for later) and the rosemary, then fold in the milk using a fork to bring it together.
- 4
Flour the kitchen top and pat the dough out and fold it over twice. Shape it into a rectangle using your hands, and roll to approx 15cm by 10cm and use a knife to cut 8 scones.
- 5
Brush the tops with milk and sprinkle each with little cheese, refrigerate while you preheat fan oven to 190 degrees C. Arrange the scones over the lamb and bake for 25mins.
