2 tbsp olive oil
800g lean lamb leg, diced
2 onions, chopped
3 carrots, chopped
4 celery stalks, chopped
2 garlic cloves, crushed
35g plain flour
1 x 400g tin of chopped tomatoes
1l beef stock
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
3 tbsp fresh rosemary leaves, finely chopped
150g self-raising flour
2 tbsp Parmesan cheese, finely grated
1 tbsp butter
2 tsp fresh oregano
- Preheat the oven to 150°C/130°C fan/gas mark 2. Heat a splash of the oil in a large casserole dish over a medium-high heat.
- Working in three batches, cook the lamb until browned on all sides, adding one teaspoon of oil for each batch. Transfer to a bowl.
- Heat the remaining oil in the same pan. Cook the onions, carrots, celery and garlic for 4-5 minutes or until lightly golden. Add the plain flour and lamb and cook for 2-3 minutes, stirring.
- Add the tomatoes, stock, mustard, Worcestershire sauce and one tablespoon of rosemary leaves. Bring to a simmer.
- Cover and place in the oven for two hours or until the lamb is very tender and the sauce has thickened slightly. Turn the oven to 220°C/200°C fan/gas mark 7.
- In a bowl, combine the self-raising flour and Parmesan. Using your fingertips, rub the butter into flour mixture until it resembles fine crumbs. Add the remaining rosemary and oregano and stir to combine.
- Using a round-bladed knife, stir in the buttermilk until just combined. Drop 16 tablespoons full of the dumpling mixture over the lamb casserole and return to the oven to bake, uncovered, for 15 minutes or until the dumplings are golden brown and cooked through.
Per serving: 380kcals, 13.6g fat (4.7g saturated), 28g carbs, 5.8g sugars, 35.3g protein, 3.2g fibre, 0.662g sodium