Ingredients
- 1kg lamb neck fillets, (see note) trimmed
- 2 cups (500ml) veal stock (see note)
- 3 cups (750ml) Massel chicken style liquid stock
- 2 carrots, roughly chopped
- 1 leek (white part only), roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, bruised
- 1 bay leaf
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon whole peppercorns
- 1 tablespoon olive oil
- 1 eschalot, finely chopped
- 2 tablespoons sherry
- 200g Jerusalem artichokes (see note), peeled, cut into 1cm cubes
- 1/2 bunch baby (Dutch) carrots, sliced
Parsley dumplings
- 1 rosemary sprig
- 1/2 cup (55g) powdered suet mix (see note)
- 1 cup (150g) self-raising flour
- 1/2 cup roughly chopped parsley leaves, plus extra leaves to garnish
- 1 garlic clove, crushed
- 2 teaspoons extra virgin olive oil
- 1 egg yolk
- 1/4 cup (60ml) milk
Method
- Step 1Place lamb in a large saucepan. Add the veal stock, 1 cup (250ml) chicken stock and enough water to cover lamb. Bring to the boil, skimming surface, then add the chopped carrot, leek, celery, garlic, bay leaf and spices. Cover, reduce the heat to medium-low and cook for about 2 hours or until the lamb is tender.
- Step 2About 20 minutes before the lamb is ready, make the dumplings. Place remaining 2 cups (500ml) chicken stock in a saucepan with rosemary sprig and enough water to fill halfway. Bring to the boil. Meanwhile, combine all the remaining ingredients, except the milk, in a bowl. Season and mix well with your hands, then gradually mix in enough milk to form a dough – you may not need all the milk. Roll into 12 dumplings, then drop into the simmering stock, cover and cook over medium heat for 15-20 minutes until doubled in size and cooked through.
- Step 3When lamb is cooked, ladle out 2 cups (500ml) of the cooking liquid and strain. (Leave lamb in pan with remaining liquid to keep warm while you make the sauce.)
- Step 4Heat oil in a pan over medium heat. Add eschalot and cook 3 minutes until softened. Add sherry and cook until evaporated. Add reserved liquid and cook for 10 minutes or until reduced by half, then add Jerusalem artichoke and baby carrot. Cook for 8-10 minutes until tender.
- Step 5Slice the lamb and divide among plates, then ladle over the vegetables and sauce. Top with the drained dumplings and serve garnished with parsley leaves.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3238 kj
Energy
39g
Fat Total
15g
Saturated Fat
10g
Fibre
64g
Protein
207mg
Cholesterol
1704.67mg
Sodium
6g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Lamb neck fillets and veal stock are from butchers. Jerusalem artichokes are from selected greengrocers. Powdered suet mix is from supermarkets.
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: Taste.com.au
0