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Slow-cooked lamb with Jerusalem artichokes and parsley dumplings
Slow-cooked lamb with Jerusalem artichokes and parsley dumplings
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Prep Time:
15 minutes
Cook Time:
175 minutes
Total Time:
190 minutes
Ingredients:
  • 1kg lamb neck fillets, (see note) trimmed
  • 500ml veal stock
  • 750ml chicken stock
  • 2 carrots, roughly chopped
  • 1 leek (white part only), roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves, bruised
  • 1 bay leaf
  • 1/4 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp whole peppercorns
  • 18.20 gm olive oil
  • 1 eschalot, finely chopped
  • 40.00 ml sherry
  • 200g Jerusalem artichokes (see note), peeled, cut into 1cm cubes
  • 1/2 bunch baby (Dutch) carrots, sliced
  • 1 rosemary sprig
  • 55g suet
  • 150g self-raising flour
  • 125.00 ml roughly chopped parsley leaves, plus extra leaves to garnish
  • 9.20 gm extra virgin olive oil
  • 1 egg yolk
  • 60ml milk
Instructions:
  • In a large saucepan, combine the lamb, veal stock, 1 cup (250ml) chicken stock, and enough water to fully cover the lamb. Bring to a boil, skimming the surface, then add in the chopped carrot, leek, celery, garlic, bay leaf, and spices. Cover and simmer over medium-low heat for approximately 2 hours until the lamb is tender.
  • Prepare the dumplings while the lamb cooks. In a saucepan, combine 2 cups (500ml) chicken stock and a rosemary sprig with water halfway full and bring to a boil. In a bowl, mix all remaining ingredients except the milk, season well, and use your hands to combine. Gradually add milk to form a dough - you may not need all of it. Shape the dough into 12 dumplings and gently place them into the simmering stock. Cover and cook on medium for 15-20 minutes until the dumplings double in size and are cooked through.
  • After cooking the lamb, carefully spoon out 2 cups (500ml) of the cooking liquid and strain it. (Keep the lamb in the pan with the rest of the liquid to stay warm as you prepare the sauce.)
  • In a pan over medium heat, sauté eschalot in oil until softened, about 3 minutes. Deglaze with sherry and cook until evaporated. Stir in reserved liquid and simmer until reduced by half. Finally, add Jerusalem artichoke and baby carrot, cooking until tender, about 8-10 minutes.
  • Slice the lamb and distribute evenly among plates, then generously spoon over the vegetables and sauce. Finish with the drained dumplings and present topped with fresh parsley leaves for an elegant touch.

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