Photo: Kevin McCutcheon
Lamb stew with rosemary dumplings
19 ingredients
30 min + 2 hr
Serves 4
openrecipes
Lamb stew made with neck fillet, is economical and extremely tasty, the rosemary dumplings add the perfect finish.
Estimated Nutrition (whole recipe, rough)
1077
Calories
40g
Protein
48g
Fat
115g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750g/1lb 10oz lamb neck
- salt and freshly ground black pepper
- 25g/1oz plain flour
- 1 tbsp olive oil
- 50g/2oz butter
- 12 baby onions
- 2 medium carrots
- 1 medium swede
- 50ml/2fl oz white wine
- 2 sprigs rosemary
- 4 bay leaves
- 1.25 litres/2 pints lamb stock
- 3 tbsp flatleaf parsley
- 125g/4½ oz plain flour
- 65g/2½ oz suet
- ½ tsp baking powder
- pinch salt
- 1 tbsp rosemary
- 500ml/18fl oz lamb stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes