Ingredients

• 3 x 400g/14oz lamb rump steaks
• chopped
• 50g/2oz plain flour
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 300g/11oz shallots
• peeled
• left whole
• 2 sprigs fresh rosemary
• leaves only
• roughly chopped
• 175g/6oz baby carrots
• trimmed
• 650ml/1pint 4fl oz chicken stock
• 125g/4½oz plain flour
• plus extra for dusting
• 1 tsp baking powder
• pinch salt
• 60g/2½oz suet
• 1 tbsp chopped fresh rosemary leaves
• 2 red onions
• peeled
• cut into wedges
• 600g/1lb 6oz parsnips
• peeled
• cut into chunks
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 170C/325F/Gas 3.
• Sprinkle the flour onto a plate and dredge the chopped lamb pieces in the flour until coated. Season
• to taste
• with salt and freshly ground black pepper.
• Heat the oil in a large lidded casserole and fry the lamb
• turning frequently
• for 3-4 minutes
• or until browned all over. (You may need to do this in batches.) Remove each batch of lamb from the casserole and set aside.
• Add the shallots to the casserole the lamb was cooked in and fry for 2-3 minutes
• then add the rosemary and carrots and continue to cook for a further 1-2 minutes.
• Return the browned lamb to the pan
• pour in the chicken stock and bring the mixture to a simmer.
• Cover the casserole with a lid and transfer to the oven to cook for 1¼-1½ hours
• or until the lamb is tender and the sauce has thickened slightly.
• Meanwhile
• for the rosemary dumplings
• sift the flour
• baking powder and salt into a bowl. Stir in the suet and rosemary and add enough water until the mixture comes together as a dough.
• Using floured hands
• roll spoonfuls of the dough into small balls.
• Remove the casserole from the oven and season
• to taste
• with salt and freshly ground black pepper. Place the dumplings into the casserole
• cover with a lid and return to the oven for a further 20-25 minutes
• or until the dumplings are cooked through. Remove from the oven and set aside.
• For the roasted onions and parsnips
• increase the oven to 200C/390F/Gas 6.
• Mix the onions and parsnips with the oil in a baking tray. Season
• to taste
• with salt and freshly ground black pepper and roast in the oven for 25-30 minutes
• or until golden-brown and tender.
• To serve
• reheat the lamb rump navarin
• if necessary. Divide the roast onions and parsnips among 4 serving plates. Spoon the lamb navarin alongside and top with a few dumplings.