Can you believe that it’s officially May tomorrow? This year is absolutely zipping by, which is why we’ve decided to post a spring recipe today featuring lamb, otherwise summer will be creeping up on us! This is a hearty stew that’s ideal for chillier nights. It’s topped off with homemade rosemary dumplings, which work perfectly with the succulent meat.
For the stew
- 750g lamb neck fillet, cut into 2.5cm cubes
- salt and freshly ground black pepper
- 25g plain flour
- 1 tablespoon olive oil
- 50g butter
- 12 baby onions, peeled
- 2 medium carrots, cut into large cubes
- 1 medium swede, cut into large cubes
- 50ml white wine
- 2 sprigs rosemary
- 4 bay leaves
- 1.25 litres lamb stock
- 3 tablespoon flatleaf parsley, roughly chopped
For the dumplings
- 125g plain flour
- 65g suet
- ½ teaspoon baking powder
- pinch salt
- 1 tablespoon rosemary, finely chopped
- 500ml lamb stock
- Preheat the oven to 120C/Gas ½. Season the lamb to your liking and dust with the flour. Place a heavy-bottom casserole dish over a medium heat, add the olive oil and butter, then the lamb. Fry until golden-brown. Remove the lamb and keep to one side.
- Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer, then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.
- For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill.
- When the lamb stew is ready, place 500ml lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.
- Add the dumplings and parsley to the casserole dish and serve!
This is such a delicious dish that would be perfect when paired with greens and potatoes. It’s definitely comfort food, so if you decide to freeze some good quality lamb for the colder months, this would be the ideal meal to make with it!