NAVARIN OF LAMB WITH HERBED DUMPLINGS

Lamb

3 pounds leg of lamb, cubed

Salt and freshly ground pepper

¼ cup olive oil

½ stick butter

8 cloves garlic, chopped

1 large onion, chopped

3 large carrots, chopped

4 ribs celery, chopped

1 large leek, white parts only, cleaned and chopped

½ cup flour

¼ cup tomato paste

1 bay leaf

1 tablespoon Worcestershire sauce

2 quarts beef broth

Dumplings

3 cups all-purpose flour

8 teaspoons baking powder

1 teaspoon salt

1⅓ cups milk

1 teaspoon Dijon mustard

4 eggs

3 tablespoons chopped fresh chives

4 tablespoons chopped fresh parsley

Chopped fresh parsley for garnish

Salt and freshly ground pepper

1. Preheat the oven to 350 degrees.

2. For the lamb, season the lamb with the salt and pepper. Heat the oil until hot, but not smoking, in a heavy, covered casserole or Dutch oven. Fry the lamb cubes until brown, and then remove them to a bowl. Drain the oil from the casserole. Return the pot to the heat, and add the butter. When melted, sauté the garlic, onion, carrots, celery, and leek until limp. Stir in the flour, tomato paste, bay leaf, and Worcestershire sauce. Gradually add the beef broth, stirring continuously, and return the cubed lamb to the pot. Bring to a simmer, cover with a lid, and place the lamb in the oven for 2 hours, or until the meat is tender. Remove the Navarin from the oven, and taste and correct the seasoning. Remove bay leaf.

3. For the dumplings, in a large bowl add the flour, baking powder, and salt, and whisk until mixed. In a small bowl add the milk and mustard, and beat in the eggs. Add the herbs. Stir the wet mixture into the flour mixture and combine. Divide the dough into 6 to 8 balls. Ladle the Navarin lamb into a casserole or Pyrex dish. Drop the dumplings evenly over the lamb, and return the entire stew to the oven for an additional 20 minutes, or until the dumplings have puffed up and cooked through. Sprinkle with the chopped parsley and serve.

MAKES 6 TO 8 SERVINGS

A shooting lunch: Steamed Syrup Sponge Pudding (top left), Curried Chicken Pies (top right), Mashed Potatoes (bottom left), Navarin of Lamb