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lamb dumplings

J Baker's Lamb Stew with Rosemary Dumplings

  • 20 mins
  • medium
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For the stew
  • 750g lamb neck fillet, cut into a large dice
  • Salt and freshly ground black pepper
  • 25g plain flour
  • 1 tbsp olive oil
  • 50g butter
  • 12 baby onions, peeled
  • 24 chanternay carrots prepared
  • 1 medium swede, cut into large
  • 50ml white wine
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1.25 litres essential cuisine lamb stock
  • 3 tbsp flat leaf parsley, roughly chopped
  • For the dumplings
  • 125g plain flour
  • 65g suet
  • ½ tsp. baking powder
  • Pinch salt
  • 1 tbsp rosemary, finely chopped
  • 500ml essential cuisine chicken stock
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Introduction

A great autumnal or winter warmer recipe.

Method

  1. For the stew, preheat the oven to 120*C
  2. Season the lamb with salt and pepper and dust with the flour.
  3. Heat a heavy-bottom casserole dish until hot, add the olive oil and butter then add the lamb and fry on each side until golden-brown. Remove the lamb and keep to one side.
  4. Reduce the heat and add the onions, carrots and swede and sauté until caramelised.
  5. Add the wine and simmer until reduced by 70 %, then add the lamb and the lamb stock.
  6. Bring the stew back up to a simmer then add the bay leaf and rosemary.
  7. Cover with a lid, transfer the pan to the oven and cook until tender, approximately 2 hours 30 minutes.
  8. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary to the flour mixture.
  9. Gradually add small amounts of cold water, 3-5 tablespoons, or enough to form a sticky dough.
  10. Flour your hands and then roll the dough into 12 little balls. Place on a plate in the fridge to chill.
  11. When the lamb stew is ready, place the 500ml chicken stock into a pan and bring to a simmer.
  12. Add the dumplings and simmer for 6-8 minutes.
  13. When cooked add to the top of the casserole and serve with pickled red cabbage

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