Name: Lamb and rosemary casserole with parmesan dumplings
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 1
Ingredients: 18.20 gm olive oil; 800g, diced lean lamb leg, fat trimmed; 2 medium brown onions, chopped; 3 medium carrots, chopped; 4 individual celery, chopped; 2 cloves garlic, crushed; 35g plain flour; Mutti Polpa Finely Chopped Tomatoes 400g; 1½ beef stock cube, to make 250.00 ml stock; 46.80 gm dijon mustard; 48.80 gm worcestershire sauce; 60.00 ml fresh rosemary, plus extra 2 tsp finely chopped; 150g white self-raising flour; 40.00 ml grated parmesan cheese; 18.40 gm reduced-fat oil spread; 2 tsp fresh oregano, plus extra leaves to garnish; 185ml buttermilk

Lamb and rosemary casserole with parmesan dumplings

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Prep Time:
20 minutes

Cook Time:
165 minutes

Total Time:
185 minutes

Our delectable scone-like dumpling topping is a winner for any cuisine.

Ingredients:

800g, diced lean lamb leg, fat trimmed
2 medium brown onions, chopped
3 medium carrots, chopped
4 individual celery, chopped
2 cloves garlic, crushed
35g plain flour
Mutti Polpa Finely Chopped Tomatoes 400g
1½ beef stock cube, to make 250.00 ml stock
46.80 gm dijon mustard
48.80 gm worcestershire sauce
60.00 ml fresh rosemary, plus extra 2 tsp finely chopped
150g white self-raising flour
40.00 ml grated parmesan cheese
18.40 gm reduced-fat oil spread
2 tsp fresh oregano, plus extra leaves to garnish
185ml buttermilk

Instructions:

Preheat the oven to 150°C. Heat 1 teaspoon of oil in a large casserole dish. Brown the lamb in 3 batches, cooking each batch for 5 minutes and adding 1 teaspoon of oil for each batch. Transfer the lamb to a bowl.
In the same pan, heat the remaining oil. Add onion, carrot, celery, and garlic. Cook and stir for about 5 minutes until they are lightly golden. Stir in the plain flour and lamb and cook for 2 minutes until well combined. Add tomatoes, stock, mustard, Worcestershire sauce, and rosemary sprigs. Bring the mixture to a simmer.
After patiently baking for 2 hours until the lamb is irresistibly tender and the sauce has reached the perfect thickness, turn up the oven to 220°C.
In a medium bowl, mix self-raising flour and parmesan. Use your fingertips to rub the spread into the flour until it resembles fine crumbs. Add chopped rosemary and oregano and stir well. Using a round-bladed knife, gently fold in the buttermilk until just combined. Spoon 16 tablespoonsful of dumpling mixture over the lamb. Bake uncovered for 15 minutes or until dumplings are golden brown. Serve sprinkled with extra oregano.

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