Minted lamb stew and dumplings loaded with sweet swede and carrots in a rosemary and thyme gravy is the ultimate comforting one-pot dinner.
Like most stew recipes, this dish takes a while to cook, but most of it is hands-off cooking, and it is all very easy!
Minted Lamb Stew
Stew with dumplings is one of my ultimate comfort foods; it unlocks so many good childhood food memories.
Dishes like my minced beef stew with dumplings, venison stew with dumplings and beef stew with dumplings are the ones I turn to when I need a food "pick-me-up" on a wintery day.
My latest "squeeze" is this delicious minted lamb stew and dumplings, swede and carrots.
It's a deliciously old-school and simple affair that relies on the big, bold flavour of lamb to do all of the heavy lifting.
The natural sweetness of the carrots and swede is glorious with the richness of the lamb.
The dumplings get a little lift with some dried mint and become fluffy with a beautiful crispy "lid".
Then all you need is a bit of mint sauce, let's face it, lamb and mint are a match made in heaven, a bit of thyme and some rosemary, and you have the most incredible dinner!
Frequently Asked Questions
What cut of lamb should I use?
I've left this deliberately "vague" in the recipe because there are plenty of options to choose from, and they all work perfectly.
Most diced lamb you buy in the supermarket will be cut from the shoulder or fatty part of the leg, and this is fine. If you can get your hands on some and you are not put off by the price, then lamb neck and even lamb rump work well, too.
I tend to use whatever looks best when I am shopping, but lamb neck is my favourite cut to use for this recipe.
Can I use different vegetables?
Yes, any root vegetables would work fine in this recipe. I have used swede and carrot, because the natural sugars work wonderfully with rich lamb meat.
But potatoes, turnips and celeriac are all great options.
Do I have to use lamb stock?
No, but it is the best stock to use for this dish. You could alternatively use chicken or vegetable stock, but you will change the flavour significantly.
I would avoid beef stock, its flavour changes the dish far too much for my liking.
Can I use vegetable suet?
Yes, it is a like-for-like substitution.
Can I make this in advance?
Yes, but with the caveat that I am not fond of reheating dumplings. They become a bit soggy, less fluffy, and they lose their crispy lid.
But, this will sit fine in the fridge for a couple of days in an air-tight container.
Serving Suggestions
This minted lamb stew makes for the perfect one-pot meal; there are plenty of veggies to go around, and the fluffy dumplings offer plenty of carby goodness.
As a result, it really does not need a side dish!
If I were to add anything, it would be bread, that brothy gravy begs to be mopped up at the end of the meal.
Regular readers will know I am not fond of baking, but if I were to bake a loaf to go with this, it would be a soda bread.
Mainly because it is super simple to make, needs no proving, and it tastes fantastic!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.
- Hob/stovetop.
- Oven.
- 20cm or 8" heavy-based saucepan, with a lid.
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Lamb Stew Recipe with Dumplings
Ingredients
- 300 g Diced Lamb 11oz
- 1 Medium Onion 150g
- 1 tablespoon Plain Flour
- 1 Small-Medium Swede 350-400g (Prepared weight)
- 2 Medium Carrots 250g
- 1 Stick Celery 50g
- ½ teaspoon Salt Plus extra to taste
- ¼ teaspoon Freshly Ground Black Pepper. Plus extra to taste
- 2 tablespoon Cooking oil
- 650 ml Lamb Stock 2¾ Cups
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 2 tablespoon Mint Sauce
For the Dumplings:
- 45 g Dried Beef Suet ½ Cup
- 70 g Self Raising Flour ⅔ Cup
- ¾ teaspoon Dried Mint
- ¼ teaspoon Salt
- 50-60 ml Water 3-4 Tbsp
Instructions
- Cut the onion in half, peel it and cut it into a 1cm (just under ½") dice.
- Cut the celery into 5mm (¼") pieces.
- Peel the Swede and cut it into 2cm (¾") pieces
- Cut the carrots into 1cm (just under ½") rounds.
- Season the lamb with salt and pepper, then dredge it in the flour for the stew.
- Heat a 20cm or 8" heavy-based saucepan over a high heat, add the cooking oil and sear the lamb in two batches, then remove and set aside.
- Reduce the heat to medium-high, add the onion and celery to the pan and cook for 5 minutes, stirring occasionally.
- Scrape and flour left over from dredging the meat over the onions, and stir constantly for 1-2 minutes.
- Add the swede, carrot, thyme, rosemary, mint sauce and lamb stock, stir and have a taste, adding more salt if required. Then stir the lamb and any resting juices through the stew.
- Add a lid and transfer it to the oven. Cook at 160°C or 320°F for 60 minutes.
- 5-10 minutes before the stew has had 60 minutes in the oven, mix together the dry ingredients for the dumplings. Then add the water, starting with 3 tablespoons, and mix to form a sticky dough. Add more water if required.
- Remove the stew from the oven, and spoon in the dumplings. I form 6 dumplings using spoons.
- Add a lid and return the stew to the oven, cook for another hour. If you want a crispy top to your dumplings, remove the lid for the final 15-20 minutes.