Hearty Irish Lamb Stew with Creamy Goat Cheese Dumplings
Experience the comforting flavors of Ireland with this hearty lamb stew, generously enriched with tender, succulent pieces of lamb shoulder, flavorful bacon, and a medley of fresh vegetables. The dish is elevated with creamy goat cheese dumplings that add a delightful texture and richness. Perfect for gatherings or cozy family dinners, this dish not only warms the heart but also brings a taste of Ireland to your table. Serve it with crusty bread, and you have a meal that’s wonderfully satisfying and full of flavor.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
lamb shoulder roast
5 lbs (Trimmed of excess fat)
salt
1/2 teaspoon (To taste)
black pepper
1/2 teaspoon (To taste)
olive oil
2 tablespoons (For rubbing the roast)
garlic cloves
10 (Whole)
bacon
1/4 lb (Cut into 1-inch pieces)
fresh rosemary
1 sprig (Whole)
fresh thyme
1 sprig (Whole)
beef broth
3 cups (For initial roasting)
unsalted butter
4 ounces (Melted)
flour
2 1/2 cups (Measured, plus extra for dusting)
celery ribs
2 (Chopped)
baby carrots
14 (Chopped)
onions
2 (Chopped)
Bisquick
2 cups (For dumplings)
2% low-fat milk
1 cup (For dumplings)
goat cheese
4 ounces (Crumbled)
parsley
2 teaspoons (Chopped)
marjoram
2 teaspoons
thyme
2 teaspoons
black pepper
1/2 teaspoon
Instructions
1
Preheat your oven to 300°F (150°C). Season the lamb shoulder roast generously with salt and black pepper. Rub the lamb all over with olive oil for enhanced flavor.
2
With a sharp knife, make 10 small slits in the surface of the roast. Insert a garlic clove into each slit. Place the bacon pieces into a large roasting pan around the roast.
3
Gently pour in the beef broth over and around the roast. Lay the sprigs of fresh rosemary and thyme on top of the roast, covering it with a lid or tightly with foil.
4
Roast in the preheated oven for about 3 hours, or until the lamb is fork-tender and the flavors have melded beautifully.
5
Once cooked, carefully remove the roast from the pan and allow it to cool slightly. Wrap the roast in aluminum foil and refrigerate it to firm up.
6
Strain the remaining broth into a pyrex bowl, discarding any solids, cover it with plastic wrap, and refrigerate overnight to allow the fat to rise.
7
After chilling, remove the fat from the top of the broth (you should have at least 4 cups of stock). Cut the cooled lamb into 2-inch cubes and set aside.
8
In a large pot or Dutch oven over medium heat, melt the unsalted butter. Whisk in the flour and cook for about 3 minutes, stirring constantly to avoid burning.
9
Introduce the chopped celery, carrots, and onions to the pot. Sauté the mixture for about 15 minutes, or until the vegetables are softened.
10
Gradually whisk in the reserved lamb stock, ensuring there are no lumps. Add the cooked lamb pieces back into the pot. Reduce the heat to low, cover, and let the stew simmer for 20-30 minutes, allowing flavors to deepen.
11
For the dumplings, in a separate pot, heat the remaining beef broth to a gentle simmer. In a large mixing bowl, combine the remaining dumpling ingredients - flour, Bisquick, 2% milk, crumbled goat cheese, parsley, marjoram, thyme, and black pepper. Mix until just combined.
12
Using a tablespoon, drop the dumpling mixture into the simmering broth, taking care not to overcrowd the pot. Cook them for 10-15 minutes, turning gently until they float to the surface and are cooked through.
13
Once done, transfer the dumplings to the lamb stew, along with any remaining broth from cooking the dumplings. Stir gently to combine and allow to simmer for an additional 5 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this Irish stew?
The recipe calls for a 5 lb lamb shoulder roast, trimmed of excess fat.
How much garlic is needed for the lamb?
You will need 10 whole garlic cloves to insert into slits in the lamb roast.
What is the recommended oven temperature for roasting the lamb?
Preheat your oven to 300°F (150°C) for the initial slow-roasting process.
How long should the lamb roast in the oven?
The lamb should roast for approximately 3 hours or until it is fork-tender.
What type of cheese is used in the dumplings?
The recipe uses 4 ounces of crumbled goat cheese to create creamy dumplings.
Why must the broth be refrigerated overnight?
Refrigerating the broth overnight allows the fat to rise to the top so it can be easily removed the next day.
What kind of milk should I use for the goat cheese dumplings?
The recipe specifies using 1 cup of 2% low-fat milk.
What vegetables are included in the stew?
The stew features 2 chopped celery ribs, 14 chopped baby carrots, and 2 chopped onions.
Which herbs are used to season the roast?
Fresh rosemary and fresh thyme sprigs are placed on top of the roast during the oven cooking stage.
How large should the lamb pieces be after roasting?
Once the roast has cooled and firmed up, it should be cut into 2-inch cubes.
How do you know when the goat cheese dumplings are cooked?
The dumplings are done when they float to the surface of the simmering broth, usually after 10-15 minutes.
What is the purpose of using Bisquick in the dumplings?
Bisquick is used as a base for the dumpling mixture to ensure they have a consistent texture and rise.
How long should the vegetables sauté before adding the stock?
Sauté the celery, carrots, and onions for about 15 minutes until they have softened.
How much beef broth is required for the initial roasting?
You will need 3 cups of beef broth to pour over and around the roast initially.
What type of fat is used to make the roux for the stew?
The recipe uses 4 ounces of melted unsalted butter mixed with flour.
How much flour is required for the stew and dumplings?
The recipe calls for a total of 2 1/2 cups of flour, plus extra for dusting.
What spices are used in the dumpling mixture?
The dumplings are seasoned with parsley, marjoram, thyme, and black pepper.
How should the bacon be prepared?
Use 1/4 lb of bacon cut into 1-inch pieces and place them around the roast in the pan.
How much lamb stock should be reserved for the stew?
After removing the fat, you should have at least 4 cups of lamb stock to use as the stew base.
How long does the stew need to simmer once the lamb is added back?
The stew should simmer on low heat for 20-30 minutes to allow the flavors to deepen.
What is the total amount of black pepper used?
The recipe uses 1/2 teaspoon for the roast and another 1/2 teaspoon for the dumpling mixture.
Should the dumplings be cooked directly in the stew?
No, the dumplings should be cooked in a separate pot of simmering beef broth and then transferred to the stew.
How long do the dumplings simmer with the stew at the end?
Combine them gently and allow them to simmer together for an additional 5 minutes before serving.
Can I use olive oil for the roast?
Yes, 2 tablespoons of olive oil are used to rub the lamb roast for enhanced flavor.
How many baby carrots are needed?
The recipe specifically calls for 14 baby carrots, chopped.
What is the first step in preparing the lamb?
The first step is to season the roast with salt and pepper and rub it with olive oil.
How many onions are needed for the stew base?
The recipe requires 2 chopped onions.
What should I do with the solids after roasting the lamb?
The solids in the broth should be discarded after straining the liquid into a bowl.
How do you incorporate the stock into the roux?
Gradually whisk the reserved lamb stock into the butter and flour mixture to ensure there are no lumps.
What are some suggested sides for this dish?
This hearty stew is best served with crusty bread to soak up the flavorful broth.