Oven Braised Lamb
Season the lamb with salt and pepper and with flour. Heat 3 tablespoons of oil in a large heavy bottom pot over medium high heat. Brown the lamb in 3 batches. Sear on all sides until golden brown.
Transfer the lamb with a slotted spoon to a bowl. Add the butter to the pot and saute the garlic, onions, leeks and mushrooms. Cook until the onions are caramelized then add the carrots and squash.
Add the white wine and stock to deglaze, making sure to scrape up all the brown bits. Add the lamb and herbs to the pot and bring to a boil. Cover the lamb and braise in the oven for about 1 ½ hours until tender.
While lamb is braising prepare cobbler topping. See recipe.
Ladle the lamb and squash stew into a large casserole dish. Place the pumpkin bisquits on top of the stew and brush with egg wash.
Place the cobbler back into the oven and bake until the bisquits are light golden brown about 25 minutes.
In a mixing bowl combine the flour, baking powder, cinnamon, salt and black pepper. Add the butter and rub in with fingertips until the mixture resembles a coarse meal.
In another bowl whisk together the pumpkin puree, heavy cream, brown sugar, honey and chives.
Add the pumpkin mixture to the dry ingredients and stir until incorporated. Turn the dough onto a floured surface and knead gently unitl smooth.
Roll out the dough into ¾ inch thickness. Using a floured 2 inch round cookie cutter cut out into rounds. Refrigerate the bisquits until stew is ready.