Spring Lamb Stew With Ricotta Dumplings

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Ingredients

Ingredients For the stew base

  • 2 tbsp olive oil

  • 900g/2b middle neck of lamb, bone on

  • 2.5 litres/4 pints/80fl oz chicken stock

  • 1 onion

  • ½ head garlic

  • 1 carrot

  • 1 sprig thyme

  • 1 sprig rosemary

For the dumplings

  • 500g/1lb 2oz spinach

  • 250g/10oz ricotta

  • 1 egg yolk, beaten

  • 2 tbsp parmesan

  • 125g/5oz '00'or strong flour

  • 500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base)

For the vegetables

  • 500ml/17fl oz lamb stock

  • 100g/4oz sugar snap peas

  • 50g/2oz frozen peas

  • 1 carrot, cut into 3cm/1in chunks

  • 4 baby turnips

  • 1 courgette, cut into 3cm/1in chunks

  • 12 baby plum tomatoes

  • 500ml/17fl oz lamb stock (reserved from stew base)

Description

Recipe Uses 2 Tbsp Olive Oil, 900g/2b Middle Neck Of Lamb, Bone On, 2.5 Litres/4 Pints/80fl Oz Chicken Stock, 1 Onion , ½ Head Garlic, 1 Carrot, 1...

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