My Other Love

Lamb! I just wish it was just a tad less expensive though. But I think that’s why I love it so much, I don’t buy it that frequently. When I do buy it, especially for dishes such as below, I find the least expensive cuts and trim it myself. Lamb shanks are, however, very hard to debone and trim so I suggest you have the supermarket butcher do it for you. Yes, they will if you ask them. (Thought those days were over didn’t you?)

Lamb Cobbler

2 strips bacon, chopped
1 pound lamb, cut into bite-sized pieces*
4 ounces fresh green beans, snipped and cut into 1-inch segments
1 teaspoon minced garlic in oil
1/2 cup chopped red onion
1/2 cup baby carrots
2 bay leaves
1/2 cup halved button mushrooms
2 cups beef broth
1 cup apple juice or cider
1/4 cup orange juice
1/2 teaspoon grated orange peel
2 teaspoons Worcestershire sauce

In a large cast iron skillet, cook the bacon until almost crisp over medium-high heat. Add the lamb, green beans and garlic, continue cooking, and stirring occasionally, until just done, about 4-5 minutes. Add onions, baby carrots and 2 bay leaves. Cook 3-4 minutes or until onions are crisp tender. Add mushrooms, broth, apple juice, orange juice, orange zest and Worcestershire sauce. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20 minutes.

Open lid to cobbler and remove bay leaves. Gently spoon tablespoons of the dumpling batter on top of the lamb mixture. Cover and continue simmering until the dumplings have increased in size and are cooked thoroughly, about 15-20 minutes. Remove skillet from heat and place on a heat-proof pad to serve.

Meanwhile, make Dumplings.

Savory Dumplings

1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon rosemary
2 teaspoons Parmesan cheese
1/2 teaspoon lemon zest
1/4 cup  butter or shortening
1/2-3/4 cup milk
1 teaspoon lemon juice

Combine flour, baking powder, rosemary, Parmesan cheese and grated lemon zest . Add butter and work it in until it resembles peas. Add the milk and lemon juice, stir until well incorporated. You want the consistency of biscuit dough, so start with 1/2 cup and if you need more, add the remaining 1/4 cup.


*This could be either lamb neck, chops, roast, rum, neck…whatever you can find.