Leg Of Lamb With Potato Herb Dumplings - cooking recipe

Ingredients

2 1/4 lb leg of lamb, boned
1 sprig rosemary
1/2 bunch thyme (set 4 stalks aside for garnish)
5 large carrots, peeled and 1 finely diced, the rest cut into sticks
1 stick celery, finely diced
1 None leek, diced
1 large onion, peeled and quartered
1 x 7 oz package potato dumpling mix
1 oz pitted black olives, sliced
2 sprigs parsley, chopped
2 tbsp butter or margarine
2 tbsp sugar
2 tbsp tomato puree
2 tbsp cornstarch

Preparation

Preheat the oven to 350\u00b0F.
Rub the lamb with salt and pepper and place in a roasting pan. Spread the herbs on the lamb and arrange the diced carrot, celery, leek and quartered onion around it. Roast it for about 1 1/4 hours, basting regularly with its own juices.
Prepare the potato dumplings according to package directions, adding olives and parsley to mixture. Let stand for ten minutes or until thickened. Knead the dough again and divide it into 12 balls. Flatten each ball and in melted butter for about 8 mins, turning as necessary, until they're golden brown. Remove and keep warm.
Cook the carrots in boiling salted water for 10 minutes. Drain, setting aside 1/2 cup of the cooking water. Caramelize the sugar in a pan until golden brown. Stir in the carrots and reserved cooking water. Bring to a boil and cook briefly.
Remove the leg of lamb from the oven. To make gravy, strain the meat juices through a sieve into a saucepan and skim off the fat. Add 1 cup of hot water and bring to a boil. Stir in the tomato puree and cornstarch and season to taste.
Slice the lamb and serve with gravy, carrots, and potato dumplings.