INGREDIENTS
- 2.5 - 3 lb Lamb leg roast
- 2 chopped Onions
- 3 cloves smashed Garlic
- 2 tsp Cinnamon
- 1 tbsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 tsp Coriander
- 1/4 tsp Chili flake
- 2 cups Beef stock
- 1 tsp Salt
Dumplings
- 1 cup Ricotta
- 1 cup Mascarpone
- 1 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp chopped Mint
- 1 Egg
- 1 cup Flour
- 6 cups Beef stock
- 4 tbsp Butter
METHOD
- Rub lamb with spices (excluding salt) and let sit for 4 hours up to overnight.
- Place in dutch oven with onions, garlic, stock and season with salt. Cover and roast at 350F for 3 hours until fork tender. This can be done up to 2 days in advance.
- Mix everything (other than the stock and butter) well to combine.
- Using spoons or small ice cream scoop, make small balls and place into boiling stock. When the dumplings float, drain and transfer them to a skillet with butter browning.
- Crisp up and serve with shredded lamb.
- For final plating, include some sauteed spinach for colour and top w/ some braising juices… soooo tasty!