Lamb with cheesy oat dumplings

Lamb with cheesy oat dumplings

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This lamb casserole is a rich hearty meal. Cheesy feather-light dumplings just make it even better.

The ingredient of Lamb with cheesy oat dumplings

  1. 8 lamb chump chops
  2. 2 tablespoons plain flour
  3. 2 tablespoons olive oil
  4. 1 1/2cups (375ml) Massel beef stock
  5. 500g new potatoes, halved
  6. 2 carrots, chopped
  7. 2 sticks celery, chopped
  8. 6 small onions, peeled
  9. 2 parsnips, chopped
  10. 400g can diced tomatoes
  11. 2 cups self-raising flour
  12. Salt & freshly ground pepper
  13. 60g butter, cubed
  14. 2/3 cup (60g) rolled oats
  15. 1/2 cup (60g) grated cheese
  16. 3/4 cup (180ml) milk

The instruction how to make Lamb with cheesy oat dumplings

  1. Preheat oven to 160u00b0C. Dust lamb with flour. Heat oil in a large flame and ovenproof pan over medium-high heat. Add lamb in batches, cook until well browned. Remove and drain off excess oil.
  2. Add stock over high heat. Use a wooden spoon to scrape base of pan. Stir in vegetables and tomatoes. Return lamb to pan, stir well, cover and bake for 1 hour until tender.
  3. Meanwhile, combine flour, salt and pepper in a large bowl. Rub in butter until like breadcrumbs. Stir in oats, cheese, then milk and mix to form a dough. Knead until smooth. Roll out and cut out 12 rounds with a 5cm cutter.
  4. Increase oven to 220u00b0C. Arrange dumplings on top of casserole. Return to oven, cook uncovered for 15 minutes until puffed and golden.

Nutritions of Lamb with cheesy oat dumplings

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calories: https://schema.org
calories: NutritionInformation

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