Spring lamb stew with ricotta dumplings recipe
 A traditional lamb stew. 2 tbsp olive oil900g/2b middle neck of lamb, bone on2.5 litres/4 pints/80fl oz chicken stock1 onion ½ head garlic1 carrot1 sprig thyme1 sprig rosemary 2 tbsp olive oil 900g/2b middle neck of lamb, bone on 2.5 litres/4 pints/80fl oz chicken stock 1 onion ½ head garlic 1 carrot 1 sprig thyme 1 sprig rosemary 500g/1lb 2oz spinach250g/10oz ricotta1 egg yolk, beaten2 tbsp parmesan125g/5oz '00'or strong flour500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500g/1lb 2oz spinach 250g/10oz ricotta 1 egg yolk, beaten 2 tbsp parmesan 125g/5oz '00'or strong flour 500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500ml/17fl oz lamb stock100g/4oz sugar snap peas50g/2oz frozen peas1 carrot, cut into 3cm/1in chunks 4 baby turnips1 courgette, cut into 3cm/1in chunks12 baby plum tomatoes500ml/17fl oz lamb stock (reserved from stew base) 500ml/17fl oz lamb stock 100g/4oz sugar snap peas 50g/2oz frozen peas 1 carrot, cut into 3cm/1in chunks 4 baby turnips 1 courgette, cut into 3cm/1in chunks 12 baby plum tomatoes 500ml/17fl oz lamb stock (reserved from stew base) Method For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan.Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone.Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables.For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach.In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough.Fold in the spinach, before rolling the dough into balls the size of a walnut.Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan.Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock.Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin.Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. Fold in the spinach, before rolling the dough into balls the size of a walnut. Fold in the spinach, before rolling the dough into balls the size of a walnut. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings.