Roasted Lamb and Dubliner Popovers

It’s been a while since I posted popovers, hasn’t it?

It has.  I apologize.

Once upon a time, I posted a new popover recipe each week…for nearly a year.  A year, people. That’s a lot of popovers.  I did sweet, with syrups and cream cheese, berries and chocolate.  I did savory, with potatoes and sausage and gravies.  And I did the seemingly ridiculous…like Pink Velvet Cake or Spaghetti filled popovers. (Still one of my favorites, if you must know the truth.)

But recently, I was challenged by Kerrygold to use their incredible Irish Dubliner Cheese to bring a Taste of Ireland into my kitchen.  I adore Dubliner, it’s got a smooth feel and yet a great bite.  Figuring out the perfect Irish recipe for it though…well, that’s a challenge.  There are way too many to choose from!

I’ve been to Ireland.  It was a long time ago…but to me, Ireland tastes like strong beer, potatoes, lamb, and, well, delicious sharp cheeses.  And while I don’t know if the Irish eat popovers (why they wouldn’t, I don’t know, as they’re easy and hearty), I’m deeming these Roasted Lamb and Dubliner Popovers to be full on IRISH.

They look Irish, no?

They are.  Trust me.  I work at The Internet.

Roasted Lamb and Dubliner Popovers

Yield: 12 mini or 6 large popovers


  • 3 tablespoons Kerrygold Unsalted butter
  • 4 large eggs
  • 1 1/4 cup milk
  • 1 1/3 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 pound prepared roasted lamb, chopped
  • 1/2 cup shredded Kerrygold Dubliner Cheese


  1. Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter, or, a 12 cup Mini-Popover Pan. Place the pan in the oven for 3 minutes to melt the butter. Remove when melted. Spray each vessel with cooking spray to prevent any sticking.
  2. In a large bowl, beat the eggs with the milk. Add in the flour, salt and seasonings, stir to combine. Fold in the lamb and cheese. Pour batter evenly into the popover pans. (I poured mine almost to the top of each vessel.)
  3. Bake at 375 for 10 minutes, then reduce heat to 350. Bake an additional 20-25 minutes, or until all are puffed and golden brown.
  4. Remove from oven, serve and enjoy!


Disclaimer:  I was not paid for this post.  As part of the Kerrygold Loyalty Program, I did receive product to assist in my recipe.  All thoughts and opinions are my own.

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