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Spring Lamb Stew with Ricotta Dumplings

Succulent braised lamb served with light spinach and ricotta dumplings and fresh spring vegetables in a savory lamb stock sauce.

Dinner Lamb Dumplings Spring Stew

Estimated Nutrition

Calories

786.1

kcal / serving

3144.5 kcal total

Carbs

39.5g

per serving

158.2 g total

Fat

44.6g

per serving

178.4 g total

Protein

55.5g

per serving

222.1 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Flour

00 or strong flour

Dairy

250

Ricotta

piece

Egg Yolk

beaten

tbsp

Parmesan

Liquids

2.5

Chicken Stock

Meat

900

Middle Neck Of Lamb

bone on

NutsSeeds

0.5

head

Garlic

sprig

Thyme

sprig

Rosemary

OilsFats

tbsp

Olive Oil

Vegetables

piece

piece

500

100

frozen

piece

Carrot

cut into 3cm chunks

piece

Baby Turnips

piece

Courgette

cut into 3cm chunks

piece

Baby Plum Tomatoes

Method

Heat olive oil in a large frying pan and brown the lamb on both sides before transferring to a large saucepan.

Add chicken stock, onion, garlic, carrot, thyme, and rosemary to the saucepan.

Simmer slowly for 1½ hours until the lamb falls from the bone.

Remove and discard the vegetables and herbs, reserving the stock for later.

Blanch spinach for 30 seconds, chill in iced water, squeeze dry, and finely chop.

Beat ricotta over a pan of boiling water until smooth, then incorporate egg yolk, parmesan, and flour.

Fold in the chopped spinach and roll the dough into walnut-sized balls.

Cook dumplings in the simmering lamb stock for 5-8 minutes until they float.

Cook peas, carrots, turnips, and courgettes in more lamb stock for 6 minutes until tender.

Score and blanch tomatoes in boiling water for 8 seconds, then peel.

Combine the lamb with enough stock to form a sauce and serve topped with vegetables, tomatoes, and dumplings.

made with
a toodle. project