How
many it serves: 4
Preparation time:30 Mins
Category : Stews Casseroles
Type: Lamb
Ingredients
- For the stew base
- 2 tbsp olive oil
- 900g/2b middle neck of lamb, bone on
- 2.5 litres/4 pints/80fl oz chicken stock
- 1 onion
- ½ head garlic
- 1 carrot
- 1 sprig thyme
- 1 sprig rosemary
- For the dumplings
- 500g/1lb 2oz spinach
- 250g/10oz ricotta
- 1 egg yolk, beaten
- 2 tbsp Parmesan
- 125g/5oz '00'or strong flour
- 500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base)
- For the vegetables
- 500ml/17fl oz lamb stock
- 100g/4oz sugar snap peas
- 50g/2oz frozen peas
- 1 carrot, cut into 3cm/1in chunks
- 4 baby turnips
- 1 courgette, cut into 3cm/1in chunks
- 12 baby plum tomatoes
- 500ml/17fl oz lamb stock (reserved from stew base)
Recipe Steps
- For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan.
- Add the chicken stock, vegetables and herbs to the saucepan.
- Bring slowly to a simmer and cook for about 1 ½ hours or until the lamb is tender and falls from the bone.
- Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables.
- For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach.
- In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the Parmesan. Remove from the heat and stir in the flour to make a dough.
- Fold in the spinach, before rolling the dough into balls the size of a walnut.
- Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan.
- Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock.
- Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin.
- Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings.
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