Lamb casserole with lovage dumplings

May 9 2008 By Mandy Hall, Cragside

MANDY Hall, catering manager for the National Trust’s Cragside estate at Rothbury, Northumberland, presents a mouthwatering Journal Taste North East England Campaign dish using lovage and in-season lamb.

Lovage is a beautiful hardy, perennial herb which comes from the same family as angelica and carrot. It is not a native plant but originates from the Mediterranean.

Lovage was used as a herbal remedy for sore throats and also used as an aphrodisiac.

The leaves are used in both soups and gravies. They taste like celery with a hint of lemon. Young leaves can be used in salads and young stalks and leaves are very tasty when cooked as a vegetable.

Lovage is a tall herb so is often put at the back of the herb garden. The stems are covered with dark green leaves that look a bit like coarse celery. In June and July, greeny yellow flowers appears which look similar to parsnip and fennel.”

Lamb Casserole with Lovage Dumplings
 
Casserole ingredients
1lb diced leg of lamb
8oz plain flour, seasoned with salt and pepper
1 pint lamb stock
Oil
8oz onion, diced
Clove of garlic
2oz green split peas, soaked
Small sprig each of rosemary and thyme
2-3tbsp of Chain Bridge Honey from Berwick
12oz Red King Edward Potatoes, cubed

Dumplings ingredients
8oz self raising flour
4oz suet
1-2oz chopped lovage leaves
Seasoning
Water for binding
 
Method
Coat the lamb with the seasoned flour. Fry off the onions, garlic and lamb in hot oil and turn into a heavy casserole dish. Add the rosemary and thyme, split peas and potatoes.

Add the lamb stock and stir in the honey. Cover with a tight fitting lid and cook until tender in a moderate oven and season to taste if required.

To make the dumplings, sieve the flour into a bowl and mix in the suet, chopped lovage and salt and pepper. Add the water a little at a time until you have a soft, sticky dough. Mould the mixture into small dumplings and add to the casserole 30 minutes before serving. Serve with fresh, seasonal vegetables.

This seasonal dish in support of The Journal Taste North East England Campaign will be on offer at Cragside’s tea room for visitors to try between May 10 and 24. The tea room is open from 10.30am-5.30pm.