Irish Lamb Stew with Goat Cheese Dumplings
Warm, hearty, and irresistibly rustic, this Irish Lamb Stew with Goat Cheese Dumplings is the ultimate comfort food for cozy evenings. Tender chunks of lamb shoulder are slow-simmered with an array of root vegetables—carrots, parsnips, and potatoes—in a flavorful broth seasoned with thyme and bay leaves. The stew is topped with pillowy goat cheese dumplings, their tangy richness perfectly complementing the savory depth of the dish. This one-pot wonder is not only a feast for the senses but also a nod to traditional Irish cooking techniques. Serve it with a sprinkle of fresh parsley for a meal that's as visually inviting as it is delicious. Perfect for cold-weather gatherings or Saint Patrick’s Day celebrations, this stew is an irresistible blend of classic flavors and modern flair.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 4 cups beef or lamb stock
- 2 bay leaves
- 2 teaspoons fresh thyme
- 4 tablespoons unsalted butter
- 1 cup self-rising flour
- 0.5 cup goat cheese, crumbled
- 0.25 cup milk
- 2 tablespoons fresh parsley, chopped
Instructions
Season the lamb cubes with salt, pepper, and toss with all-purpose flour to coat evenly.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until it softens. Stir in the minced garlic and cook for another minute.
Add carrots, parsnips, celery, and potatoes to the pot, stirring to combine, and cook for 5 minutes to lightly caramelize the vegetables.
Return the lamb to the pot. Pour in the beef or lamb stock, making sure it covers the ingredients completely. Add bay leaves and thyme, stir, and bring to a simmer.
Reduce the heat to low, cover, and let the stew simmer for 1 hour, stirring occasionally, until the lamb is tender and the flavors meld together.
While the stew is simmering, prepare the goat cheese dumplings: In a bowl, combine self-rising flour, crumbled goat cheese, and chopped parsley. Cut in the butter until the mixture resembles coarse crumbs. Add the milk and stir until a soft dough forms.
After the stew has simmered for an hour, remove the bay leaves. Drop spoonfuls of the dumpling dough onto the surface of the stew, spacing them evenly.
Cover the pot and allow the dumplings to cook for 15-20 minutes, or until they are puffed up and cooked through.
Serve the lamb stew hot, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
