Stuffed Leg Of Lamb With Peppers And Crispy Dumplin

Name: Stuffed Leg Of Lamb With Peppers And Crispy Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 1.75 oz bacon lardons; 2.5 oz dried tomatoes, finely diced; 4 None 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 None boneless leg of lamb (about 3.5 lbs); 2 None carrots, peeled and coarsely chopped; 2 3/4 cups vegetable stock; 1 2/3 lbs pre-mixed dumpling dough; 2 None eggs, beaten; 1 cup all-purpose flour; 2 tbsp clarified butter; 1 None large red pepper, seeded and diced; 1 None large green pepper, seeded and diced; 1 None large yellow pepper, seeded and diced; 6 None shallots, cut into wedges; 1 bunch scallions, coarsely chopped, 1 reserved for garnish; 1 tbsp sugar; 1/4 cup balsamic vinegar; 2 tsp cornstarch

Servings: persons

4 tbsp olive oil
1.75 oz bacon lardons
2.5 oz dried tomatoes, finely diced
4 None 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 None boneless leg of lamb (about 3.5 lbs)
2 None carrots, peeled and coarsely chopped
2 3/4 cups vegetable stock
1 2/3 lbs pre-mixed dumpling dough
2 None eggs, beaten
1 cup all-purpose flour
2 tbsp clarified butter
1 None large red pepper, seeded and diced
1 None large green pepper, seeded and diced
1 None large yellow pepper, seeded and diced
6 None shallots, cut into wedges
1 bunch scallions, coarsely chopped, 1 reserved for garnish
1 tbsp sugar
1/4 cup balsamic vinegar
2 tsp cornstarch

1
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.
2
Preheat the oven to 425u00b0F. 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 300u00b0F and roast for another 60-70 mins.
3
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.
4
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.
5
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.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 tbsp olive oil, 1.75 oz bacon lardons, 2.5 oz dried tomatoes, finely diced, 4 None onions, peeled, 1 diced, 3 cut into thin wedges, and more.

Yes, Stuffed Leg Of Lamb With Peppers And Crispy Dumplings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Leg Of Lamb With Peppers And Crispy Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions