Lamb Stew with Fluffy Rosemary and Cheddar Dumplings

Name: Lamb Stew with Fluffy Rosemary and Cheddar Dumplings
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 4
Ingredients: 600 g boneless lamb shoulder or leg, cut into 3cm pieces; 175 g self-raising flour; 100 g full-fat natural yogurt; 75 g smoked bacon lardons or pancetta; 75 g pearl barley; 650 ml chicken or lamb stock; 50 g cheddar cheese, grated; 2 onions, chopped; 2 carrots, cut into 2cm chunks; 2 celery sticks, sliced; 2 garlic cloves; 2 rosemary sprigs, needles finely chopped; 2 bay leaves; 2 tbsp plain flour; 2 tbsp neutral-tasting oil; 1 tbsp tomato puree; 1 tbsp Worcestershire sauce; 1 tbsp redcurrant jelly; 1 tsp baking powder

A comforting, slow-cooked lamb stew packed with tender vegetables and pearl barley, topped with cheesy, herb-infused dumplings. This hearty one-pot meal is perfect for chilly evenings and guaranteed to satisfy the whole family.

Servings4 Portions

Prep Time35 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

boneless lamb shoulder or leg, cut into 3cm pieces
600 g
self-raising flour
175 g
full-fat natural yogurt
100 g
smoked bacon lardons or pancetta
75 g
pearl barley
75 g
chicken or lamb stock
650 ml
cheddar cheese, grated
50 g
onions, chopped
2
carrots, cut into 2cm chunks
2
celery sticks, sliced
2
garlic cloves
2
rosemary sprigs, needles finely chopped
2
bay leaves
2
plain flour
2 tbsp
neutral-tasting oil
2 tbsp
tomato puree
1 tbsp
Worcestershire sauce
1 tbsp
redcurrant jelly
1 tbsp
baking powder
1 tsp

Step-by-Step Instructions

Season the lamb pieces with salt and pepper, then toss them in the plain flour until evenly coated. Heat 1 tablespoon of oil in a large flameproof casserole dish over medium-high heat. Brown the lamb in batches, ensuring each piece is deeply colored before turning. Transfer the browned meat to a bowl and repeat with the remaining oil and lamb, being careful not to overcrowd the pan.

In the same pan, fry the bacon lardons for a few minutes until they release their fat. Add the onions, carrots, celery, and garlic, cooking for 3–4 minutes until the vegetables begin to soften. Stir in the browned lamb, pearl barley, chopped rosemary, tomato purée, Worcestershire sauce, redcurrant jelly, and stock. Season well and tuck the bay leaves into the liquid. Bring the mixture to a gentle simmer.

Place a circle of baking parchment (a cartouche) directly onto the surface of the stew to keep the meat submerged. Cover with a tight-fitting lid and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the lamb is tender. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 6–8 hours.