Ingredients
For the stew:
- 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
For the dumplings:
- 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
Directions
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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By andreakrahn
Atlanta
on April 01, 2013
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Delicious. I deglazed the pot with a nice pinot. Couldn't help myself. Everyone enjoyed it (even those who don't always like new recipes.
By jackzig1
Delaware River
on March 20, 2012
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I made this tonight for dinner, it turned out excellent, despite some glaring errors in the recipe.
1 - The list of ingredients called for 1 1/2 teaspoons of Baking POWDER, the directions call for you to add the Baking SODA to the flour mixture. I chose to use Baking POWDER, and the dumplings were great.
2 - The directions call for you to melt the butter, blend in the flour, then add the diced onion, celery, and carrot, and cook for about eight minutes. That would never work, you should soften the diced vegetables in the butter BEFORE adding the flour.
While it's not mentioned in the recipe you should skim as much fat from the cooking broth (veal stock as possible before adding it to the roux. Lamb shoulder releases a good bit of fat during the slow roasting process. The excess fat can give a very strong taste to the gravy if it's not removed.
All in all an excellent dish. The dumplings with goat cheese and herbs were outstanding.
By combear_12888548
las vegas, 68
on September 06, 2011
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Made this for dinner last night and it didn't go over very well. Although the lamb was wonderful none of us were big fans of the dumplings, which normally we love. I also felt like the mixture of goat cheese and lamb was a bit too over powering and gamy.
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