Irish Lamb Stew Recipe

This Irish Lamb Stew is a hearty and comforting dish that’s perfect for a cozy meal on a chilly evening. Tender chunks of lamb, hearty vegetables, and a rich, flavorful broth come together in this simple yet satisfying recipe.

Ingredients

Here’s what you’ll need to create this delicious Irish Lamb Stew:

• Lamb: Cut into cubes, I used boneless leg of lamb for this recipe, but you can use other cuts of lamb that are suitable for stewing.
• All-purpose flour: Used to coat the lamb and thicken the stew slightly.
• Olive oil: For browning the lamb and sautéing the vegetables.
• Pearl onions: Or 1 large onion, chopped, for flavor and texture.
• Carrots: Cut into 1-inch pieces, adds sweetness and color.
• Potatoes: Peeled and cubed, for heartiness and texture.
• Dried thyme: Adds an earthy and slightly minty flavor.
• Salt and pepper: To taste.
• Chicken broth: Low sodium, or use vegetable, beef, or lamb broth, forms the base of the flavorful stew.
• Fresh parsley: Chopped, for garnish.

How to Make Irish Lamb Stew

Step 1: Preheat and Prepare the Lamb

Preheat your oven to 350°F (177°C). Toss the lamb cubes with the all-purpose flour, ensuring each piece is evenly coated. This will help to thicken the stew and create a richer flavor.

Step 2: Brown the Lamb

Heat the olive oil in a large Dutch oven over medium-high heat. Add the floured lamb cubes and brown them on all sides until they develop a nice crust. You may need to do this in batches to avoid overcrowding the pot. Remove the browned lamb and set aside.

Step 3: Sauté the Vegetables

Add the carrots, onions, and potatoes to the Dutch oven and cook for a few minutes until slightly softened. Stir in the dried thyme, salt, and pepper.

Step 4: Deglaze and Simmer

Pour in a splash of the broth and scrape the bottom of the pot to loosen any browned bits, adding extra flavor to the stew. Return the browned lamb to the pot and add the remaining broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes to allow the flavors to meld.

Step 5: Bake

Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1½ to 2 hours, or until the lamb is very tender and the stew has thickened.

Step 6: Serve

Remove the stew from the oven and garnish with fresh parsley. Serve hot with your favorite sides, such as crusty bread or mashed potatoes.

How to Serve Irish Lamb Stew

• Main Course: This Irish Lamb Stew is a hearty and satisfying meal on its own.
• With Sides: Serve it with your favorite sides, such as mashed potatoes, crusty bread, or a simple salad.
• Comfort Food: This stew is perfect for a cozy and comforting meal on a cold day.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing:

You can freeze the stew for up to 6 months. Let it cool completely, then transfer it to airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different cut of lamb?

Yes, you can use other cuts of lamb that are suitable for stewing, such as lamb shoulder or stew meat. Adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?

Yes, you can! Brown the lamb and sauté the vegetables separately, then transfer them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

Can I add other vegetables to this stew?

Absolutely! Feel free to add other vegetables, such as diced turnips, parsnips, or peas.

How can I make this stew thicker?

You can mash some of the potatoes or add a cornstarch slurry (cornstarch mixed with water) to thicken the stew.

There you have it! A delicious and easy-to-make recipe for Irish Lamb Stew that’s perfect for a cozy and satisfying meal. Enjoy!

Print