Lamb Stew And Dumplings Recipes

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IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS



Irish Lamb Stew With Goat Cheese Dumplings image

Make and share this Irish Lamb Stew With Goat Cheese Dumplings recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 23

5 lbs lamb, shoulder roast
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
10 garlic cloves
1/4 lb bacon, cut into 1-inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
3 cups beef broth
4 ounces unsalted butter
1/2 cup flour
2 celery ribs, chopped
14 baby carrots, chopped
2 onions, chopped
3 cups beef broth (or veal stock)
2 cups flour
2 cups Bisquick
1 cup 2% low-fat milk
4 ounces goat cheese, crumbled
2 teaspoons parsley, chopped
2 teaspoons marjoram
2 teaspoons thyme
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 993.3, Fat 59.9, SaturatedFat 26.1, Cholesterol 204.9, Sodium 1300, Carbohydrate 56.8, Fiber 2.8, Sugar 7.8, Protein 54.3

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS



Irish Lamb Stew with Herbed Goat Cheese Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

4 pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock
4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Fresh sprigs marjoram for garnish
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup soft goat cheese
2 teaspoons each of chopped parsley, marjoram and thyme
Freshly ground black pepper
3 cups veal stock

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.

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