Irish Lamb Stew With Goat Cheese Dumplings Recipes

IRISH LAMB STEW

Steps:

• Cut lamb into cubes.
• Peel and roughly chop the shallots, and slice and rinse the leek.
• Peel and dice the potatoes, carrots and rutabaga.
• Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
• Add shallots, leeks and garlic to the pan and cook for a few minutes.
• Sprinkle the flour over the shallots and stir until mixture browns.
• Gradually add stock while stirring.
• Return meat to saucepan.
• Add salt, pepper, rosemary and bay leaves.
• Cover and simmer until meat is almost tender, about 30 minutes.
• Add the carrots and turnips, and cook for 10 minutes.
• Add the potatoes and cook for 20 minutes longer.
• About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
• If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.

DUMPLINGS

Steps:

• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

IRISH LAMB STEW

Steps:

• Cut lamb into large chunks of equal size. Season all sides generously with salt and pepper.
• In a large stockpot, add the olive oil and heat to high. Once oil is hot, cook the lamb chunks in batches about 2 minutes per side until each side is browned. (see photo in post) Once all sides are browned remove to a side plate.
• Once all lamb is browned, and removed from the pan, add the onions and carrots and cook until the onions are caramelized about 7minutes. Then sprinkle the flour over the top and cook for 1-2 minutes more.
• Add the beer and deglaze the pan. Scrape up all of the lamb bits from the bottom of the pan.
• Add the lamb and the potatoes over the top of the vegetables. Then pour the chicken broth over the top, stir to mix then make sure the lamb is fully submerged in liquid.
• Reduce the heat to medium and cover. Avoid the temptation to cook the stew on high. The lamb needs to cook on medium or low so it can break down slowly. Heating too high will result in tough lamb.
• Continue to cook checking and stirring often to make sure the liquid is slightly bubbling but not on a full on boil. Continue to simmer for 75 to 90 minutes.
• The stew is done when the lamb is fork tender and the vegetables are fully cooked.

IRISH LAMB STEW

Steps:

• Enjoy.

IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS

Steps:

• Preheat the oven to 300°F Place the roast in a roasting pan and season with salt and pepper then rub all over with olive oil. Make 10 small slits all over the roast (If roast is tied, leave it tied).
• Insert the garlic cloves into the slits. Add the bacon into the pot then gently add the stock over and around the roast. Place rosemary and thyme sprigs on top of roast. Cover and slow roast for 3 hours, or until very tender.
• Remove from oven and let cool slightly. Remove roast and wrap tightly in foil then refrigerate. To the stock, strain into a pyrex bowl, cover with plastic wrap and refrigerate overnight.
• Remove the fat from the stock (You should yield at least 4 cups of stock). Discard fat solids and set the stock aside. Remove the veal from the foil, cut it into 2" cubes, and set aside.
• In a large pot or dutch oven over medium heat, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the celery and carrots and sauté about 5 minutes. Add the onion and sauté for another 10 minutes.
• Slowly whisk in the stock that the lamb was cooked inches Add the cooked lamb, reduce heat to low, cover and let simmer 20-30 minutes until carrots are tender.
• DUMPLINGS: In a 2 qt pot, heat beef broth to a simmer. Meanwhile, in a large bowl, add remaining dumpling ingredients and mix well.
• Drop the dumplings by tablespoonfuls (a few at a time as to not overcrowd. They will poof up) into the simmering broth. Let simmer, turning occasionally, for 10-15 minutes or until the dumplings float to the surface and are cooked through.
• As the dumplings cook, remove them from the broth and add to the stew. When the last batch of dumplings are cooked, add them and the remaining broth to the stew.

LAMB STEW AND DUMPLINGS

Steps:

• Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
• Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
• Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
• To Make the DUMPLINGS
• Mix the flour and suet and season to taste
• Add water to bind without making the mix too wet but enough to make into balls
• Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
• Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
• Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
• TOP TIP;
• If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS

Steps:

• Preheat the oven to 325 degrees.
• Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
• In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
• For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
• To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.