Lamb Stew with Rosemary Dumplings

On its own, this free-from Lamb Stew is delicious, with fresh rosemary adding just the right zest. But those little dumplings take it to the next level.

Makes: 6-8 servings
Free of: (stew): gluten and all top allergens; dumplings contain wheat, see gluten-free option

Photo: Chris Gonzaga

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Ingredients

Lamb Stew

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
4 cups (950 mL) allergy-friendly vegetable broth

Dumplings

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 or rice milkGluten-free? Use these dumplings instead.

Instructions

In a large bowl, toss lamb with flour, salt and pepper. Set aside.
In a saucepan, heat oil over medium heat. Add lamb and brown on all sides. Remove and set aside.
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.
Meanwhile, for 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.
Place dumplings on stew and continue to simmer for another 15-18 minutes.
Serve stew with one dumpling per person.

Simon Clarke is a chef and recipe developer.