- 4 tablespoons olive oil
- 1 3/4 ounces bacon lardons
- 2 1/2 ounces dried tomatoes (finely diced)
- 4 onions (peeled, 1 diced, 3 cut into thin wedges)
- 1 bulb garlic (cut in half horizontally, + 3 cloves garlic, peeled and chopped finely)
- 5 sprigs rosemary
- 1 leg of lamb (boneless, about 3.5 lbs)
- 2 carrots (peeled and coarsely chopped)
- 2 3/4 cups vegetable stock
- 1 2/3 pounds dumpling dough (pre-mixed)
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 2 tablespoons clarified butter
- 1 red pepper (large, seeded and diced)
- 1 green pepper (large, seeded and diced)
- 1 yellow pepper (large, seeded and diced)
- 6 shallots (cut into wedges)
- 1 bunch scallions (coarsely chopped, 1 reserved for garnish)
- 1 tablespoon sugar
- 1/4 cup balsamic vinegar
- 2 teaspoons cornstarch
- For the filling: heat 2 tbsp oil in a frying pan and cook the bacon, tomatoes, onion, chopped garlic and rosemary over medium heat for about 4 mins. Season to taste.
- Preheat the oven to 425°F. Put the lamb on a work surface and spread the garlic and bacon filling along the middle. Roll up the lamb and fasten it with kitchen twine. Put the lamb in a roasting pan with the onion wedges, carrots, garlic bulb and 2 sprigs of rosemary. Roast it for 40 mins, adding the vegetable stock after about 30 mins. After 40 mins, turn the oven down to 300°F and roast for another 60-70 mins.
- Put the dumpling dough in a bowl and use 2 tablespoons to form it into small dumplings, cooling the spoon every so often in cold water. Dip each dumpling first in the egg and then in the flour. Heat the clarified butter in a large skillet, add the dumplings and fry them for about 5 mins, turning as necessary.
- Heat the remaining olive oil in a saucepan and cook the peppers and shallots for 6-8 mins, stirring as necessary. Add the scallions and cook for another 2-3 mins. Sprinkle with sugar, add the vinegar and season to taste.
- Take roast lamb out of the oven and keep it warm. To make gravy, strain the cooking liquid into a pot and bring to a boil. Mix the cornstarch with a little water and pour into the stock. Return to a boil, stirring, and season to taste. Serve the roast lamb on a platter with the gravy, vegetables and, if desired, the bulb of garlic and onions from the roasting tin. Garnish with reserved scallions and serve with extra gravy and dumplings on the side.
PER SERVING *
|Calories890Calories from Fat310|
|% DAILY VALUE*|
|Calories from Fat310|
|% DAILY VALUE*|