Lamb Casserole with Stilton Dumplings

Preparation Time: 20 mins approx
Notes: A simple tasty winter dish and a great way of using any leftover stilton cheese. full of flavour 

 4-6 Lamb Chump Chops (allowing one good sized chop approx. 200 - 250 g per person)

900g  Mix vegetables, peeled and chopped (leek, carrots, onions, celery )
600ml (1pt) stock 

1 tin Chopped Tomatoes

2 tblsp Ale Gar

2t blsp Plain Flour

1tblsp butter or veg oil
Sprig of Rosemary
Salt and pepper

For the Dumplings

100g (4oz) Plain Flour

25g (1oz) cold grated lard

Pinch of salt 

50g (2oz) Grated/Crumbled Stilton Cheese 

1 egg yolk 

3tblsp cold water 

1tsp English Mustard



  1. pre-heat the oven at 180C/250F/Gas Mark 4

  2. Coat the chops in flour and seasoning and dust off any excess

  3. Place an oven proof pan (with a tight fitting lid) onto the heat and add the butter or oil

  4. When hot, add the floured chops and quickly brown on both sides, remove carefully and keep on one side

  5. Now add the mix veg to the hot pan and stir over high heat to colour slightly – approx. 3mins

  6. Return the chops to the pan and arrange in between the vegetables

  7. Pour over the stock and add the tin of tomatoes , Ale Gar and the sprig of rosemary.

  8. Cover the pan and cook the casserole in the oven for 1hour 30 mins approx

  Meanwhile make the Dumplings  

  1. Mix the flour, lard, mustard, seasoning and cheese together in a bowl

  2. Add the egg yolk and sufficient water to form a firm stiff dough

  3. Divide the mixture into equal portions (allowing 2 per person) and shape into balls

  4. Add the dumplings to the casserole after 11/2 hours and continue to cook for 30mins.

Serves: 4
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