Name: Lamb stew with rosemary dumplings
Cook time: 120 min
Total time: 120 min
Yield: 1
Ingredients: 8 lamb neck chops; 125.00 ml plain flour; Salt and pepper; 36.80 gm oil; 2 bacon rashers, chopped; 1 large onion, sliced; 510.00 gm beef stock; 125.00 gm water; 20.00 ml fresh thyme leaves, chopped; 2 carrots, thickly sliced; 2 potatoes, chopped; 150.00 gm self-raising flour; 20g butter, chopped; 1 tsp dried rosemary; 84.98 gm milk

Lamb stew with rosemary dumplings

0 Likes

Prep Time:

Cook Time:
120 minutes

Total Time:
120 minutes

Unverified member recipe.

Ingredients:

Salt and pepper
36.80 gm oil
8 lamb neck chops
125.00 ml plain flour
2 bacon rashers, chopped
1 large onion, sliced
510.00 gm beef stock
125.00 gm water
20.00 ml fresh thyme leaves, chopped
2 carrots, thickly sliced
2 potatoes, chopped
150.00 gm self-raising flour
20g butter, chopped
1 tsp dried rosemary
84.98 gm milk

Instructions:

Coat the meat in a seasoned flour mixture, shaking off any extra.
In a large heavy-based pan, heat oil and brown the meat in batches over medium-high heat until golden. Transfer meat from pan.
Cook bacon in a pan until browned. Sauté onion until soft. Return meat to pan, then add stock, water, and thyme. Simmer covered on low for 30 minutes.
Simmer carrots and potatoes for an additional 1 hour.
Prepare the dumplings by sifting flour into a bowl and gently working in butter with your fingertips until the mixture is fine and crumbly. Stir in rosemary, then gradually add most of the milk and mix with a knife until a soft dough forms, adding extra milk if needed.
Place the dough on a lightly floured surface and knead gently for 1 minute until smooth. Divide the dough into 8 portions and shape them into rough balls.
Cover the pan with the ingredients and cook over high heat for 15 minutes. Serve promptly.

We use cookies

Similar Recipes

French lamb and cannellini bean casserole with rosemary dumplings

Leftover Leg of Lamb Stew

Slow Cooker Lamb Stew

Spring navarin of lamb

Lamb casserole