Savour this hearty rich lamb and vegetable stew cooked with fresh spinach and ricotta dumplings.


  • For the Stew Base

  • 900g (1lb 16oz) middle neck of lamb, bone on

  • 4 pints chicken stock

  • 1 onion, peeled

  • 1 sprig thyme

  • 1 sprig rosemary

  • ½ head of garlic

  • 1 carrot, peeled

  • For the Vegetables

  • 100g (4oz) sugar snap peas

  • 12 baby plum tomatoes

  • 50g (2oz) frozen peas

  • 1 carrot, peeled and cut into 3cm chunks

  • 4 baby turnips

  • 1 courgette, cut into 3cm chunks

  • For the Dumplings

  • 250g (10oz) ricotta

  • 1 egg yolk

  • 2 tablespoon of parmesan

  • 125g (5oz) of strong 00 flour

  • 500g (1lb 2oz) spinach


  • For the Stew Base:

  • 1.

    Heat a frying pan.

  • 2.

    Lightly seal the lamb in a frying pan then transfer to a pot.

  • 3.

    Add the chicken stock, vegetables and herbs.

  • 4.

    Bring slowly to a simmer and cook for about 1 ½ hours or until the lamb is tender.

  • 5.

    Remove the vegetables and herbs from the stock and discard.

  • For the Vegetables:

  • 1.

    Cook all of the vegetables except the tomatoes in a little of the lamb stock until al dente – about 6 mins.

  • 2.

    Blast the baby plum tomatoes with a blowtorch or blanch them in hot water 3 seconds then put them straight into cold water.

  • 3.

    Remove the skin.

  • For the Dumplings:

  • 1.

    Blanch the spinach for 30 seconds then plunge into iced water.

  • 2.

    Drain and squeeze really dry.

  • 3.

    Lightly chop the spinach.

  • 4.

    Over a pan of boiling water beat the ricotta.

  • 5.

    Add the egg yolk.

  • 6.

    Gradually add the parmesan.

  • 7.

    Remove from heat and add the flour to form a dough.

  • 8.

    Fold in the spinach.

  • 9.

    Roll the dough into balls

  • 10.

    Bring a pan of lamb stock to the boil and drop in the dumplings, cook for 6 mins.

  • To Serve:

  • 1.

    Arrange the lamb with all of the veg and dumplings in a bowl.

  • 2.

    Pour some stock over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1079kj
  • Fat Total 58g
  • Saturated Fat 25g
  • Protein 72g
  • Carbohydrate 68g
  • Sugar 17g
  • Sodium 1174mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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