Lamb one-pot with herby dumplings
- January 2020
- Serves 6
- Hands-on time 30 min, oven time 3 hours
This slow-cooked lamb one-pot is made with lamb shoulder, red wine and root vegetables, to impart extra sweetness. It’s ever so good as it is, but the herby fluffy dumplings on top make it that extra bit special.
- 17.9g (7.1g saturated)
- 37.2g (9.3g sugars)
The stew will keep for up to 3 days in an airtight container in the fridge, or in the freezer for up to 3 months (without the dumplings). Defrost in the fridge overnight, then reheat in the oven until piping hot. Make the dumplings fresh
and cook as in the recipe.
Open a bottle of northern Spain’s rioja – preferably a reserva.
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