Irish Stew Recipes Lamb

An Irishman’s Wife’s Traditional Irish Stew Recipe

WEBMar 4, 2024 · Preheat the oven to 150°c. Warm up a cast iron casserole with a little oil. Once hot, add a few lamb pieces. Brown lamb on all sides. Cook the lamb in batches to …

Rating: 5/5(6)
1. Preheat oven to 150°c.
2. In a large, cast iron pot, combine olive oil, leek & onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through. In a hot frypan, seal the lamb chunks. Turn once and seal the other side (usually about 1 minute on each side) This will need to be done in stages. Don't overcrowd the pan. We're sealing in all the goodness and rendering any fat on the outside!
3. Combine the sealed lamb into the onion/leek pot. Add the beef stock, large carrot, and herbs. Bring to simmer point on top of stove, then pop in the oven (lid on) for 2 hours.
4. Remove from oven. Remove mushy carrot (you've used all its good flavour) and add the baby potatoes, and dutch baby carrots.

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Irish Lamb Stew Feasting At Home

WEBMar 14, 2024 · Heat olive oil in a dutch oven over medium high heat. Brown the lamb cubes on all sides, working in batches, taking your time. Step …

Rating: 5/5(10)
1. Preheat oven to 350F
2. Pat lamb dry and sprinkle generously with salt and pepper.
3. Heat oil in a heavy-bottomed oven proof dutch oven over medium-high heat.
4. Brown meat on all sides, working in batches, taking your time to do this well.

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Slow cooked Irish lamb stew Simply Delicious

WEBMar 11, 2024 · Heat a few tablespoons of oil in a large pot and brown the lamb in batches. Remove and set aside. In the same pot, sauté the …

Rating: 4.5/5(26)
1. Heat a few tablespoons of oil in a large pot and brown the lamb in batches. Remove and set aside.
2. In the same pot, sauté the onions, carrots and celery until they start to color slightly. Season with salt and pepper. Add the garlic and thyme and cook for another minute then add the flour.
3. Stir to coat the vegetables in the flour then add the wine and some stock, if necessary. Allow to simmer until the wine reduces.
4. Add the lamb and Guinness to the pot and stir to combine with the vegetables. If necessary, top up with stock to ensure the meat is covered in liquid.

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