Lamb Stew with Rosemary Dumplings

Photo: Chris Gonzaga

Makes: 6-8 servings
Free of: gluten and all top allergens (optional dumplings contain wheat and dairy)



Lamb Stew

  • 2 lb (1 kg) lamb shoulder, cut into 2-inch chunks
  • 4 tbsp rice flour (or all-purpose flour)
  • Pinch of each salt and pepper
  • 2 tbsp vegetable oil
  • 8-10 pearl onions, peeled
  • 1 large sweet potato, peeled and diced
  • 8-10 baby potatoes
  • 4 carrots, peeled and diced
  • 4 large tomatoes, diced
  • 4 cloves garlic, sliced
  • 2 fresh rosemary sprigs
  • 2 tbsp tomato paste [look for sulphite-free brands]
  • 4 cups (950 mL) vegetable broth [look for allergen-free brands]


  • 1 cup (250 mL) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp fresh rosemary, finely chopped
  • 2 tbsp olive oil
  • 1⁄2 cup (125 mL) milk


  1. In a large bowl, toss lamb with flour, salt and pepper. Set aside.
  2. In a saucepan, heat oil over medium heat. Add lamb and brown on all sides. Remove and set aside.
  3. Add vegetables, garlic, onions and rosemary to pan, sauté for 4-6 minutes. Add tomato paste, stir to combine. Add broth and return lamb to pan. Cover and simmer for 20-25 minutes. Add salt and pepper to taste.
  4. Meanwhile, for dumplings, combine the dry ingredients in a large bowl. Add olive oil and milk. Mix to form a soft dough and divide into 8 flattened balls.
  5. Place dumplings on stew and continue to simmer for another 15-18 minutes.
  6. Serve stew with one dumpling per person.

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