Lamb stew with Olive Oil Dumplings

Method

• Preheat the oven to 180c
• Season the lamb and dust with the flour. Place a heavy-bottom casserole dish over medium heat, add the Sicilian Olive Oil and the lamb. Fry until golden brown. Remove the lamb and keep to one side.
• Reduce the heat and fry the onions, carrots and swede until caramelised. Add the Caramelised Onion Balsamic and white wine and simmer until the volume of liquid has reduced by half, then add the lamb back in along with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for 1 1/2 hours.

For the dumplings:

• mix the flour, salt and dried herbs in a mixing bowl. Make a well in the middle of the flour and add the Rosemary & Garlic Olive Oil and a little milk and gradually incorporate into the flour until you form a sticky dough. Don’t add too much milk or it will too become sticky. If this happens, just add a little more flour.
• Flour your hands and then roll the dough into 12 small balls. Be careful not to overwork the dough or you will end up with tough scones. Pop them on top of your stew and press down a little so they are half submerged.
• Put the lid back on the casserole and cook your dumplings and stew in the oven at 180c for a further 25 – 30 minutes until the dumplings have swollen. If you prefer crispy, golden dumplings leave the lid off for the final 15 minutes.
• Sprinkle with parsley, a generous drizzle of Rosemary & Garlic Olive Oil and Caramelised Onion Balsamic and serve!