Be the first to Red currant jelly gives sweetness to roasted lamb or mutton with onions, carrots, turnips, mushrooms, and parsnips. The simple dumplings are the icing on the cake. Serve with buttered mashed potatoes and a green vegetable.
Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
- 1-1/2 pounds neck of mutton or lamb
- 2 teaspoons red currant jelly
- 2 onions, chopped
- 3 carrots, chopped
- 1 turnip, chopped
- 6 ounces mushrooms, sliced
- 1 parsnip, chopped and blanched
- 1 Tablespoon tomato puree
- 1 pint vegetable stock or water
- .
- Dumplings:
- 4 ounces self-rising flour
- 4 ounces self-rising flour
- 2 ounces shredded suet
- 1 teaspoon chopped parsley
- Salt and pepper
Preparation:
Set oven to 375 degrees F. or Mark 5.
Put the pieces of lamb meat in the bottom of a large casserole. Spread them with the red currant jelly and place in the oven for 15 minutes.
Remove and add the chopped onions, carrots, turnips, mushrooms, parsnips, and a little salt and pepper. Stir the tomato puree into the stock or water. Pour over the meat and vegetables. Return to the oven.
Reduce the heat to 350 degrees F. or Mark 4 and cook for about 1-1/2 hours until the meat is tender.
Dumplings: Mix together the flour, suet, parsley, and seasoning with enough water to form a stiff dough. This should make about six small dumplings. Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve with buttered mashed potatoes and a green vegetable.
Yield: 4 to 6 servings
Recipe Source: Favourite Scottish Recipes by Johanna Mathie (J Salmon) -- out of print
Reprinted with permission.
Put the pieces of lamb meat in the bottom of a large casserole. Spread them with the red currant jelly and place in the oven for 15 minutes.
Remove and add the chopped onions, carrots, turnips, mushrooms, parsnips, and a little salt and pepper. Stir the tomato puree into the stock or water. Pour over the meat and vegetables. Return to the oven.
Reduce the heat to 350 degrees F. or Mark 4 and cook for about 1-1/2 hours until the meat is tender.
Dumplings: Mix together the flour, suet, parsley, and seasoning with enough water to form a stiff dough. This should make about six small dumplings. Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve with buttered mashed potatoes and a green vegetable.
Yield: 4 to 6 servings
Recipe Source: Favourite Scottish Recipes by Johanna Mathie (J Salmon) -- out of print
Reprinted with permission.
