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Spring Lamb Stew with Ricotta Dumplings

Succulent braised lamb served with light spinach and ricotta dumplings and fresh spring vegetables in a savory lamb stock sauce.

DinnerLambDumplingsSpringStew
Estimated Nutrition
Calories
786.1
kcal / serving
3144.5 kcal total
Carbs
39.5g
per serving
158.2 g total
Fat
44.6g
per serving
178.4 g total
Protein
55.5g
per serving
222.1 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Flour
00 or strong flour
Dairy
250
g
Ricotta
1
piece
Egg Yolk
beaten
2
tbsp
Parmesan
Liquids
2.5
l
Chicken Stock
Meat
900
g
Middle Neck Of Lamb
bone on
NutsSeeds
0.5
head
Garlic
1
sprig
Thyme
1
sprig
Rosemary
OilsFats
2
tbsp
Olive Oil
Vegetables
1
piece
Onion
1
piece
Carrot
cut into 3cm chunks
500
g
Spinach
100
g
Sugarsnap Peas
50
g
Pea
frozen
4
piece
Baby Turnips
1
piece
Courgette
cut into 3cm chunks
12
piece
Baby Plum Tomatoes

Method

1
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