Irish Lamb Stew with Herbed Goat Cheese Dumplings

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The roast smelled great coming out of the oven. However when we add the stock/pan drippings into the stew,it created an over-powering lamb flavor. I think the recipe might have been better,if fresh stock was added to the stew instead. I would advise that the cook make sure that everyone eating really likes the taste of lamb. The dumplings turned out very nice.

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Although I did not prepare the dumplings, this stew could not be improved! Do not let the quantity of bacon fool you; it adds to the underlying richness of the flavor without an overbearing bacon taste.

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My fiance and I made this because we had been looking for a good lamb stew recipe for quite some time. This completely fit the bill. It takes some time and effort to prepare, but it's worth it- the stew came out rich and delicious. I may add some rosemary to it next time. The dumpling recipe ends up making way more dumpling batter than you actually need unless you're feeding a large crowd, and we had some trouble finding veal stock, but other than that, this was great.

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the Dumplings make the dish - very light and fluffy. - but keep them small as they expand quite a bit.

Used 1/2 chicken and beef stock instead of veal.

I am the only one in the family who loves lamb, so when inlaws and wife said they loved it, it must be good.