Lamb Stew with Rosemary Dumplings

recipecommunity.com.au

AmySloc

subheading: 4 portion(s):

subheading: Rosemary Dumplings:

3 sprigs of Rosemary, leaves only

230 g Self Raising Flour

60 g Butter, chilled, cubed

120 g milk

subheading: Lamb Stew:

2 Rashers of Bacon, roughly chopped

1 onion, halved

20 g olive oil

500 to 600 g lamb leg, deboned, fat removed and cut into 2cm cubes

2 tbsp Vegetable stock paste

600 g water, adjust amount to not exceed 2L maximum mark

3 sprigs thyme, leaves only

2 carrots, thickly sliced

2 potatoes, thickly sliced

Directions at recipecommunity.com.au

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