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1
Preheat the oven to 325 degrees.
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2
Rub the lamb roast all over with olive oil.
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3
Make 10 small slits all over the roast.
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4
Insert the bacon and garlic cloves into the slits.
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5
Season with salt and pepper.
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6
Place the roast in a roasting pan and add the stock and cover.
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7
Place in the oven and slow roast for 3 hours, or until very, very tender.
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8
Remove the lamb from the oven and cut into 2-inch pieces.
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9
Set aside.
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10
In a large pot, add the butter and melt.
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11
Stir in the flour and let cook for 3 minutes.
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12
Add the onion and saute until soft, about 5 minutes.
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13
Add the carrots and the celery and saute for another 10 minutes.
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14
Slowly whisk in the stock that the lamb was cooked in.
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15
Add the reserved lamb.
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16
Bring to a simmer.
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17
Season with salt and pepper.
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18
For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well.
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19
In a small bowl, beat the eggs.
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20
Add the milk to the eggs.
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21
Add the egg mixture to the dry ingredients and mix well.
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22
Stir in the goat cheese and the herbs.
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23
Season with freshly ground black pepper.
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24
Have the stock boiling in a small saucepan.
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25
Using 2 tablespoons, drop the dumpling batter into the boiling stock.
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26
Cook for about 5 minutes, or until the dumplings float to the surface.
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27
Remove the dumplings from the stock and place on a plate.
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28
To finish: Place the dumplings into the stew.
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29
Check for seasoning.
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30
Garnish with fresh marjoram.
