COLIN QUINN'S IRISH LAMB STEW
This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.
- Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
- Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.
IRISH LAMB STEW
Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!
Provided by Danny O'Flaugherty
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g
IRISH LAMB STEW
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 10
Steps:
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
Nutrition Facts : Calories 415 g, Fat 17 g, Fiber 3 g, Protein 37 g
IRISH-STYLE LAMB STEW
Authentic Irish-style stew made with lamb, potatoes and carrots.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g
IRISH STEW
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
- Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
- Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
- Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1488 milligrams, Sugar 9 grams, TransFat 0 grams
CHEF JOHN'S IRISH STEW
Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Season lamb shoulder chops with salt and black pepper.
- Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
- Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
- Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
- Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
- Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
- Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
- Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g
IRISH STEW
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
- Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
- Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.
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