Main Meals Archives

Sausage recipes

Chicken-sausage tagine

20 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Butternut recipes

Butternut Laksa

50 minutes

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Steak recipes

Steak and mushroom sauce

30 minutes

Pasta recipes

Chorizo, pea and feta pasta

10 minutes

Lamb shoulder with herb dumplings

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 4 hours

Ingredients

1.5 kg lamb shoulder
3 T olive oil
sea salt
black pepper, freshly ground
2 T tomato paste
1 l beef stock
250 ml white wine
5 cloves garlic
4 bay leaves
3 sprigs rosemary
8 baby onions, peeled
14 baby carrots
4 turnips, peeled and quartered

For the dumplings

225 g self-raising flour
115 g butter
1/4 cup fresh coriander, chopped
2 T Parmesan, grated
sea salt, to taste
cold water

Method

Preheat the oven to 180°C.

Rub the lamb with the oil, salt and pepper. Brown for a few minutes on each side in a large pan over a high heat.

Place in a large roasting tray. Add the tomato paste, stock and wine and place in the oven.

After three hours' cooking time, add the garlic, bay leaves, rosemary and vegetables.

Roast for a further hour, or until the meat falls off of the bone and can be shredded easily.

Serve the lamb with the dumplings.

To make the dumplings, mix all the ingredients in a large mixing bowl to form a dough. Divide into 8 pieces and roll into dumplings.

Place the dumplings on top of the lamb for the last 40 minutes of cooking time.

TASTE'S take

Root veggies are often the most overlooked in the food basket. This recipe makes most of their robust, earthy flavours.

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Lamb shoulder with herb dumplings

Lamb shoulder with herb dumplings

Ingredients

Method