[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 15/06/24. See terms.
Photo of Lamb and red wine casserole with cauliflower dumplings by WW

Lamb and red wine casserole with cauliflower dumplings

Total Time
2 hr 5 min
20 min
1 hr 45 min


Plain flour

2 tbs

Smoked paprika

½ tsp

Lamb leg steak, raw

500 g

Olive oil

1 tbs


6 whole, halved


1 medium, coarsely chopped


1 small, coarsely chopped


2 stick(s), coarsely chopped


2 clove(s), crushed

Red wine

125 ml, (½ cup), dry

Beef stock

1½ cup(s), (375ml)

Tomato paste

2 tbs

Fresh rosemary

1 tbs, sprig

Wholemeal self-raising flour

¾ cup(s), (150g)

Reduced fat oil spread

25 g


200 g, coarsely grated

Grated parmesan cheese

2 tbs

Skim milk

¼ cup(s), (60ml)


1 medium

Fresh chives

20 g


  1. Preheat oven to 180°C or 160°C fan-forced. Combine plain flour and paprika in a medium bowl. Season with salt and pepper. Add lamb and toss to coat. Heat half the oil a 2 litre (8-cup) capacity flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in same dish over medium heat. Cook eschalot, carrot, parsnip and celery, stirring, for 5 minutes or until vegetables have softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Add wine and bring to the boil. Add stock, paste, rosemary and lamb and bring to the boil. Bake, covered, for 1 hour 10 minutes or until lamb is tender.
  4. Meanwhile, place wholemeal flour in a large bowl. Using your fingertips, rub spread into flour until it resembles fine breadcrumbs. Stir in cauliflower and parmesan. Whisk milk and egg in a jug. Add milk mixture and chives to flour mixture and stir until mixture forms a soft dough (do not overmix).
  5. Increase oven to 220°C or 200°C fan-forced. Drop tablespoons of dough, about 3cm apart, over lamb mixture. Bake, uncovered, for 15–20 minutes or until dumplings are cooked through. Serve.


SERVING SUGGESTION: Steamed green beans. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. You can also freeze casserole (without dumplings) for up to 3 months. Reheat on the stovetop in a flameproof dish until simmering, then continue from Step 4.