Lamb and Vegetable Hot Pot with Herb Dumplings

Following an enjoyable Roast Lamb dinner on Sunday evening there is always the big question of what to do with the left over lamb.  I am not a lover of having roast two nights in a row.  Call me fussy but it never tastes the same the second night in my opinion.  It normally gets turned into a hearty Lamb Stew but this time I was determined to do something different.

I had been spying this recipe for awhile now but had steered clear as I know Noel is not a lover of dumplings from the last time I cooked them many many years ago - I haven't been game to broach the topic of dumplings again.

I left the recipe on the bench overnight and told the family this was my plan.  They all agreed to give it a go dumplings or no dumplings!

I was running late from work tonight and to my surprise my wonderful husband took the challenge of not only cooking the recipe but adapting it to suit cooked meat instead of the raw meat as called for.

This dish was amazing..... and I must add cooked to perfection.

Lamb and Vegetable Hot Pot with Herb Dumplings

(recipe adapted from Weight Watchers Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 13

1 tablespoon olive oil

700 grams lean lamb leg steaks or cooked roast lamb, cut into 3cm pieces

1 brown onion, diced

2 carrots, chopped

200 grams button mushrooms, halved

1 tablesppon finely chopped fresh thyme leaves

1 tablespoon plaing flour

1 tablespoon Worcestershire sauce

2 cups chicken stock

1 cup self raising flour

50 grams Weight Watchers Canola Spread

1 egg, lightly beaten

2 tablespoons chopped fresh flat leaf parsley leaves

1 tablespoons finely chopped fresh rosemary

1/3 cup skim milk

Preheat oven to 180 degrees Celsius.

Heat oil in a 2 litre capacity shallow flameproof casserole dish over high heat.  Cook lamb, in batched, turning, for 2 - 3 minutes or until browned.  If using cooked meat just fry in oil for 1 - 2 minutes.

Add onion, carrot, mushrooms and thyme to dish and cook stirring for 5 - 7 minutes or until vegetables are softened.  Add plain flour and stir to coar.  Combine Worcestershire sauce and stock in a jub.  Gradually add stock mixture to vegetable mixture in dish, stirring until combined.  Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour and 10 minutes.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in egg, parsley, rosemary and enough of the milk to make a soft, sticky dough.  Add a little more milk if needed.

Remove dish from oven.  Increase oven temperature to 220 degrees Celsius.  Drop heaped teaspoons of dough, about 3 cms apart, on top of the hot pot and lightly spray with oil.  Bake, uncovered, for 15 - 20 minutes or until dumplings are lightly browned and cooked through.  Serve.

(click here for a printable version of this recipe)