Traditional Irish Lamb Stew (Printable Version)

Tender lamb, potatoes, and sweet carrots simmered with herbs for a classic comfort food.

# Ingredients:

→ Meat and Seasoning

01 - 1.1 kg lamb shoulder, trimmed, cut into 5 cm chunks
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 45–60 ml vegetable oil

→ Vegetables

05 - 450 g frozen peeled cipollini onions or 3 medium onions, cut into wedges
06 - 450 g baby carrots or 6 medium carrots, cut into 7.5 cm lengths
07 - 900 g baby potatoes, 2–5 cm diameter
08 - 240–480 ml frozen or fresh peas (optional, for colour)

→ Broth and Aromatics

09 - 950 ml chicken broth or stock
10 - 2–3 large sprigs thyme or 2 bay leaves
11 - Optional: splash of Worcestershire sauce
12 - 1 tablespoon fresh tarragon leaves or flat-leaf parsley, chopped (for garnish)

# Steps:

01 - Preheat the oven to 175°C.
02 - Pat lamb pieces dry with paper towels and season generously with salt and pepper. Heat oil in a heavy ovenproof Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides, taking care not to overcrowd the pan. Transfer browned meat to a plate and set aside.
03 - Reduce heat to medium and add onions and carrots to the Dutch oven. Add additional oil if needed. Season with salt and pepper and sauté for 6–8 minutes until starting to soften.
04 - Return browned lamb to the Dutch oven. Add baby potatoes and pour in chicken broth. Introduce thyme sprigs or bay leaves. Bring mixture to a gentle simmer.
05 - Cover the Dutch oven tightly with a lid and transfer to the oven. Bake for 90 minutes, or until lamb is fork-tender. Alternatively, simmer covered on the stovetop over low heat.
06 - Remove the lid, add peas if using, and cook uncovered on the stovetop for 10 minutes. Use a ladle or spoon to skim any surface fat. Taste and adjust seasoning with extra salt, pepper, or a splash of Worcestershire sauce if desired.
07 - Ladle stew into bowls and garnish with fresh tarragon or chopped parsley.

# Notes:

01 - Stew keeps up to 4 days refrigerated and can be reheated gently on the stovetop or frozen for up to 6 months.

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