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Photo of Lamb and rosemary casserole with parmesan dumplings by WW

Lamb and rosemary casserole with parmesan dumplings

Total Time
3 hr 5 min
20 min
2 hr 45 min
Almost every cuisine in the world includes some kind of dumpling but our scone-like topping is a dinner winner.


Olive oil

1 tbs

Lamb leg steak, raw

1000 g

Brown onion

2 medium, chopped


3 medium, chopped


4 stick(s), chopped


2 clove(s), crushed

Plain flour

¼ cup(s), (35g)

Canned diced tomatoes

400 g, (1x400g can)

Beef stock cube

1½ individual, to make 4 cups (1L) stock

Dijon mustard

2 tbs

Worcestershire sauce

2 tbs

Fresh rosemary

2 tbs, (2 sprigs) plus extra 2 tsp finely chopped

White self-raising flour

1 cup(s), (150g)

Grated parmesan cheese

2 tbs, finely grated

Reduced fat oil spread

1 tbs

Fresh oregano

2 tsp, plus extra leaves to garnish


¾ cup(s), (185ml)


  1. Preheat oven to 150°C. Heat 1 teaspoon oil in a large casserole dish. Cook lamb, turning, in 3 batches, for 5 minutes or until brown (add 1 teaspoon oil for each batch). Transfer to a bowl.
  2. Heat remaining oil in same pan. Add onion, carrot, celery and garlic and cook, stirring, for 5 minutes or until lightly golden. Add plain flour and lamb and cook, stirring, for 2 minutes or until combined. Add tomatoes, stock, mustard, Worcestershire and rosemary sprigs and bring to a simmer.
  3. Bake, covered, for 2 hours or until lamb is very tender and sauce has slightly thickened. Increase oven to 220°C.
  4. Combine self-raising flour and parmesan in a medium bowl. Using fingertips, rub spread into flour mixture until it resembles fine crumbs. Add chopped rosemary and oregano and stir to combine. Using a round-bladed knife, stir in buttermilk until just combined. Drop 16 tablespoonsful of dumpling mixture over lamb mixture. Bake, uncovered, for 15 minutes or until dumplings are golden brown. Serve sprinkled with extra oregano.


SERVING SUGGESTION: Steamed snow peas and green beans.TIP: Suitable to freeze (without dumplings) for up to 3 months.