Lamb and rosemary casserole with parmesan dumplings
Diced lean lamb leg
800 g, (Buy 1kg) fat trimmed
2 medium, chopped
3 medium, chopped
4 individual, chopped
2 clove(s), crushed
¼ cup(s), (35g)
Canned diced tomatoes
400 g, (1x400g can)
Beef stock cube
1½ individual, to make 4 cups (1L) stock
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
2 tsp, plus extra leaves to garnish
¾ cup(s), (185ml)
- 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.
- 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.
- Bake, covered, for 2 hours or until lamb is very tender and sauce has slightly thickened. Increase oven to 220°C.
- 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.