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Lamb Stew with Rosemary Dumplings

Posted By Allergic Living On 2010/07/02 @ 4:46 pm In Celiac, Gluten-free,Christmas, Hanukkah,DFCF,Eggs,Fall,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts,Wheat,Winter | No Comments

recipe.lamb-stew-rosemary-dumplings [1]Serves 6-8

Free of: (Stew) all top allergens and gluten-free.
Dumplings (optional) contain wheat and dairy.


  • 2 lb (1 kg) lamb shoulder, cut into 2-inch chunks
  • 4 tbsp rice flour (or all-purpose flour)
  • Pinch of each salt and pepper
  • 2 tbsp vegetable oil
  • 8-10 pearl onions, peeled
  • 1 large sweet potato, peeled and diced
  • 8-10 baby potatoes
  • 4 carrots, peeled and diced
  • 4 large tomatoes, diced
  • 4 cloves garlic, sliced
  • 2 fresh rosemary sprigs
  • 2 tbsp tomato paste [look for sulphite-free brands]
  • 4 cups (950 mL) vegetable broth [look for allergen-free brands]

Dumpling Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp fresh rosemary, finely chopped
  • 2 tbsp olive oil
  • 1⁄2 cup (125 mL) milk


  1. In a large bowl, toss lamb with flour, salt and pepper. Set aside.
  2. In a saucepan, heat oil over medium heat. Add lamb and brown on all sides. Remove and set aside.
  3. Add vegetables, garlic, onions and rosemary to pan, sauté for 4-6 minutes. Add tomato paste, stir to combine. Add broth and return lamb to pan. Cover and simmer for 20-25 minutes. Add salt and pepper to taste.
  4. Meanwhile, to prepare dumplings, combine the dry ingredients in a large bowl. Add olive oil and milk. Mix to form a soft dough and divide into 8 flattened balls.
  5. Place dumplings on stew and continue to simmer for another 15-18 minutes.
  6. Serve stew with one dumpling per person.

Recipe by Simon Clarke

Food photography, Chris Gonzaga

First published in Allergic Living magazine. To order the magazine, click here [2].
© Copyright AGW Publishing Inc.

Article printed from Allergic Living: http://allergicliving.com

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