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Lamb Rump Navarin with Rosemary Dumplings and Roasted Onions and Parsnips

A warming French lamb stew served with suet rosemary dumplings and oven-roasted parsnips and red onions.

DinnerComfort FoodLambFrenchRoastStew
Estimated Nutrition
Calories
1068.1
kcal / serving
4272.4 kcal total
Carbs
54.6g
per serving
218.4 g total
Fat
59.6g
per serving
238.2 g total
Protein
78.7g
per serving
314.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Baking Powder
GrainsCereals
50
g
Plain Flour
for dredging
125
g
Plain Flour
extra for dusting
Liquids
650
ml
Chicken Stock
Meat
1200
g
Lamb Rump Steaks
chopped
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
2
sprig
Rosemary
leaves only, roughly chopped
1
tbsp
Rosemary
chopped leaves
OilsFats
1
tbsp
Olive Oil
for frying
60
g
Suet
2
tbsp
Olive Oil
for roasting
Vegetables
300
g
Shallots
peeled, left whole
175
g
Baby Carrots
trimmed
2
piece
Red Onions
peeled, cut into wedges
600
g
Parsnips
peeled, cut into chunks

Method

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