Cook and Scale
Irish Lamb Stew
6 servings · 140 min total
Tender lamb slow-braised with leeks, carrots, and potatoes in a thyme-scented broth. A hearty, honest one-pot straight from the Emerald Isle.
Ingredients
- 3 tbsp vegetable oil
- 900 g lamb chop
- 2 onion, chopped
- 3 garlic, minced
- 4 carrot, cut into chunks
- 3 leek, sliced
- 800 g potato, cut into chunks
- 2 tbsp wheat flour
- 1¼ l chicken stock
- 2 bay leaf
- 1 tsp dried thyme
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the lamb — Heat the oil in a heavy pot and brown the lamb in batches for 10 minutes. Set aside.
- 2.
Soften onions and leeks — Soften the onions and leeks in the same pot for 7 minutes, then add the garlic and flour and cook for 2 minutes.
- 3.
Simmer the stew — Return the lamb, add the stock, bay leaves, and thyme, season, cover, and simmer gently for 70 minutes.
- 4.
Add carrots and potatoes — Add the carrots and potatoes and simmer uncovered for 30 minutes until everything is tender and the broth has thickened.
- 5.
Garnish and serve — Scatter with parsley and serve with crusty bread.