Herb-Infused Irish Lamb Stew with Fluffy Dumplings

Preheat the oven to 180C.

Peel and slice the onion, carrots, and potatoes, then set aside.

Trim the fat off the lamb chops and discard the fat.

Season the 2 tbsp of flour with salt and pepper on a plate and coat both sides of the lamb pieces with the seasoned flour.

Heat olive oil in a Dutch oven and sear both sides of the lamb until nicely browned. Remove the lamb and set aside.

Layer potatoes, carrot, and onion on the bottom of the Dutch oven and top with the seared lamb pieces and any remaining seasoned flour. Add another layer of potatoes and carrots.

Heat the lamb stock in a separate pot before pouring it into the Dutch oven. Add the chopped thyme and season to taste. Bring to a boil.

Cover the Dutch oven with its lid and place it in the preheated oven for 1 hour and 30 minutes.

While the stew is cooking, prepare the dumplings by rubbing the butter into the self-raising flour and parsley until a crumbly mixture is achieved. Stir in the egg and then add the cold water to form a dough for about 4 good sized dumplings.

Take the Dutch oven out of the oven, and carefully place the dumplings on top of the stew. Replace the lid and return the Dutch oven to the oven.

Cook for another 30 minutes or until the dumplings are risen and cooked through, and the stew is fully cooked. Serve hot and enjoy a delectable Irish meal.