Lamb and Barley Stew With Mustard Dumplings | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil, divided
• 1-1/4 pound leg of lamb or lamb shoulder steaks, trimmed and cut into 1/2-inch pieces
• 2 medium leeks, white and light green part, thinly sliced
• 1 carrot, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 tablespoon chopped garlic
• 2 teaspoons chopped fresh thyme
• 1/2 cup dry white wine
• 2-1/2 cups chicken broth
• 1-1/2 cups beef broth
• 1/2 cup pearl barley
• 1 bay leaf
• Salt and freshly ground black pepper
• 3/4 cup all purpose flour
• 1 teaspoon finely chopped rosemary
• 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 tablespoons cold butter, cut into 1/2-inch pieces
• 2 teaspoons grainy mustard
• 5 tablespoons 2-percent milk