Lamb stew
Ingredients
- 750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubes
- salt and freshly ground black pepper
- 25g/1oz plain flour
- 1 tbsp olive oil
- 50g/2oz butter
- 12 baby onions, peeled
- 2 medium carrots, cut into large dice
- 1 medium swede, cut into large dice
- 50ml/2fl oz white wine
- 2 sprigs rosemary
- 4 bay leaves
- 1.25 litres/2 pints lamb stock
- 3 tbsp flatleaf parsley, roughly chopped
- 125g/4½ oz plain flour
- 65g/2½ oz suet
- ½ tsp baking powder
- pinch salt
- 1 tbsp rosemary, finely chopped
- 500ml/18fl oz lamb stock
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