Lamb and roots stew with herb dumplings
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 450g lamb neckcut into pieces
- 1 large onionchopped
- 250g swedepeeled and cut into small chunks
- 3 parsnipspeeled and cut into small chunks
- 3 carrotspeeled and cut into small chunks
- 2 tsp of leaves thyme or rosemarychopped
- 750ml (use half the amount of cube or liquid concentrate advised to make the stock) light lamb stock
- a handful parsleychopped to serve
herb dumplings
- 150g self-raising flour
- 75g or freeze 75g of butter then grate suet
- 1 tsp of leaves thyme or rosemarychopped
Nutrition: per serving
- kcal719
- fat39.5g
- carbs54.4g
- fibre12.8g
- protein30g
- salt1.3g
Method
step 1
Heat a large, wide pan with a lid and fry the lamb until golden. You probably won’t need oil as there will be some fat on the meat that will render down, but add a splash if you need to.
step 2
Add the onion to the pan and cook until the edges are golden-tinged. Add all the veg and cook for 5 minutes, stirring. season well, then add the thyme or rosemary.
step 3
Tip in the stock, then simmer for 1 hour.
step 4
While the stew is simmering, put the flour and suet or butter in a bowl with the herbs, ½ tsp salt and a really good grind of pepper. Add cold water until it comes together into a soft dough. Roll into 12 balls then sit these on top of the stew, cover with a lid and cook for another 20 minutes, until the dumplings have puffed up. Serve in shallow bowls and sprinkle with parsley.
