We found a recipe on BBC Food that looked good for a cold evening – Lamb Stew with Rosemary Dumplings by Bryn Williams.
The recipe is for Neck Fillet, but we used cubed leg of lamb and cooked it for longer.
The lamb is cooked in the oven with onions, carrots, swede, white wine, rosemary, bay leaves and lamb stock. The dumplings are cooked separately in lamb stock at the end and the meal is garnished with parsley.
The wine was rich and smooth with blackcurrants, red fruits and vanilla sweetness on the finish to complement the carrots and swedes. A very good match with the meal.
The following day we enjoyed the leftovers with a bottle of Ribero del Duero Tempranillo Reserva 2009, a full-bodied Spanish red from Tesco‘s Finest range.
We again tasted vanilla sweetness, but this time there was spiciness and flavours of plums and blackcurrants. The wine was an equally good match with the lamb.