Lamb with plums and rosemary dumplings - Astray Recipes
Trim the meat. Heat a flameproof casserole and put in the dripping and when it starts to smoke start browning the meat. Only brown a little at a time as too muc
Ingredients
- 2 pounds Diced leg lamb
- 12 Onions; peeled and left; whole
- 4 Carrots; peeled and cut into; 1 inch chunks
- 3 Parsnips; peeled, cored and; cut into 1 inch; chunks
- 1 Dsp dripping
- 1 Dsp plain flour
- 2 teaspoons Brown sugar
- 1 pint Good brown stock
- 8 Plums; halved and stoned
- Salt and pepper
- Bouquet garni
- 8 ounces Self raising flour
- 5 ounces Suet
- 1 large Sprig rosemary leaves
- Cold water to mix
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