Tomato & Lamb Casserole with Pesto Dumplings

40g (¼ cup) plain flour

1.5kg mini lamb round roasts, cut into 3cm pieces

3 tablespoons olive oil

8 slices Primo Gourmet Selection Prosciutto, coarsely chopped

1 large brown onion, halved, thinly sliced

1 x 800g can diced tomatoes

250ml (1 cup) chicken stock

4 dried bay leaves

1 x 500g pkt frozen broad beans, thawed, peeled

190g (1 ¼ cups) self-raising flour

70g chilled butter, chopped

60ml (¼ cup) milk

1 tablespoon bought basil pesto

Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.

Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.

Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.

Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 ½ hours or until the lamb is tender.

Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.

Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.