Rosemary Stew Dumplings Roast Lamb

Name: How to cook Rosemary Stew Dumplings Roast Lamb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Gary Waite

Rosemary Stew Dumplings Roast Lamb

I grow the Herb Rosemary in me and my mums back garden in a large Plastic Container . Rosemary requires Ericaceous Compost Garden Centre Soil or Acidic Soil in the ground . Did take stalk's of prunings of Rosemary in late Summer - water washed them in cold tap water within a large mixing bowl and then placed the Rosemary stalk's with their foliage on - within a large Freezer Bag and then froze them for late Winter use

Ingredient

Cooking time :

6 hr 30 min.

Half

Leg of Lamb (from defrosted)

medium sized Brown Onions

1/4

of the whole bag of frozen Rosemary

Knorr Vegetable Stock Cubes

medium sized Maris Piper Potatoes

200 g

whole bag of Suet either Vegetable or Beef

200 g

Plain Flour

Cooking instructions

* Step 1

Preheat the oven to Gas Mark 7. Place Vegetable Oil in a Roasting Tin and then coat all sides of the Half Leg of Lamb with the Vegetable Oil and then place Kitchen Foil over the top of the raw meat - around the Roasting Tin and then roast with the Kitchen Foil on for One hour and then take the Kitchen Foil off for the last 30 minutes. Once roasted for One hour and Thirty minutes - place the Kitchen Foil over the top again and then rest

* Step 2

Preheat the oven to Gas Mark 5. Trim the end's off of the raw Carrots and then water wash the Carrots in a large mixing bowl with lots of cold water in - peel the Onions and then place them whole in the cold water as well. Add the whole Carrots and whole Onions, Rosemary stalk's, Vegetable Stock Cubes and then fill your Casserole Dish with Lid - with cold tap water and then stew with the Lid on - for 4 hours

* Step 3

For the last One hour - peel the Maris Piper Potatoes or Albert Rooster Red Potatoes and then water wash them in a large mixing bowl and then add the potatoes too the stew. Too make the Dumplings add the bag of Suet to a mixing bowl and then place the Plain Flour over the top - mix - and then add little bits of cold water at a time and then bind into balls and then place the raw Dumplings over the top of the Stew and then place the Lid over the top and then stew until done