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BBC Food - Recipes - Lamb stew with rosemary dumplings. Preheat the oven to 1. C/2. 50. F/Gas . Palce a heavy- bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden- brown.

Remove the lamb and keep to one side. Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock.

Set amongst the stunning gardens of Europe, Rosemary Boxer and Laura Thyme, two professional gardeners, find themselves drawn into solving mysterious crimes. Lamb stew made with neck fillet is economical and extremely tasty, the rosemary dumplings add the perfect finish.

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Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl.

Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 1. Place on a plate in the fridge to chill. When the lamb stew is ready, place 5.

Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute. Add the dumplings and parsley to the casserole dish and serve equally between four shallow bowls.