Lamb with plums and rosemary dumplings

Lotte Duncan combines a tender lamb stew with damsons and a herbed scone topping to create a rich, substantial dish
By Lotte Duncan
Lamb with plums and rosemary dumplings
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

Main

  • 1 tbsp dripping, or olive oil
  • 900 g diced leg of lamb, trimmed of fat
  • 12baby onions, peeled and left whole
  • 4 carrots, peeled and cut into 2.5cm chunks
  • 3 parsnips, peeled, cored and cut into 2.5cm chunks
  • 2 tsp brown sugar
  • 1 tbsp plain flour
  • 570 ml brown stock, good quality
  • 150 ml red wine
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 bay leaves
  • 1 pinches black pepper
  • 225 g damsons, or plums, halved and stoned

For the rosemary dumplings

  • 225 g self-raising flour
  • 150 g suet
  • 1 large sprig rosemary
  • 2 tsp black onion seeds
  • 1 pinches black pepper

Method

1. Heat the dripping in a flameproof casserole and when it starts to smoke, brown the lamb, a few pieces at a time. When each piece of meat is sufficiently browned, take it out and keep warm. 2. After the lamb is browned, add the onions, carrots and parsnips to the pan and fry more slowly until they are just coloured. Add the brown sugar and stir in the flour. Cook for 2 minutes, stirring often. Pour in the stock and wine and bring to boiling point. 3. Put the browned lamb back into the saucepan with the parsley, thyme and bay leaf and season. Simmer on top of the stove, covered for 1 hour until the meat is tender. 4. Meanwhile, make the rosemary dumplings. Mix the flour, suet, rosemary leaves and onion seeds and the rosemary leaves together in a mixing bowl and season generously with salt and freshly ground pepper. Add enough cold water to make a firm and moist, but not sticky, dough . 5. Preheat the oven to 190C/gas 5. Uncover the simmered lamb and stir in the damsons. Roll the dumplings into balls and place on top of the lamb.


6. Bake the lamb and dumplings in the oven for 15 minutes. After 15 minutes, turn the dumplings and cook for a further 15 minutes until golden brown. 7. Serve hot from the oven with steamed spring greens.

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