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Make this lamb and roots stew with herb dumplings, then also check out our Dijon chicken casserole with buttery herb dumplings, beef in ale with horseradish dumplings and vegetarian stew.

  • 450g lamb neck
    cut into pieces
  • 1 large onion
    chopped
  • 250g swede
    peeled and cut into small chunks
  • 3 parsnips
    peeled and cut into small chunks
  • 3 carrots
    peeled and cut into small chunks
  • 2 tsp of leaves thyme or rosemary
    chopped
  • 750ml (use half the amount of cube or liquid concentrate advised to make the stock) light lamb stock
  • a handful parsley
    chopped to serve

herb dumplings

  • 150g self-raising flour
  • 75g or freeze 75g of butter then grate suet
  • 1 tsp of leaves thyme or rosemary
    chopped

Nutrition:

  • 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.

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