- 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
- 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.