Irish Lamb Stew – a picture recipe
In the beginning of last month, Tim and I went to an Irish cooking class at Hollander’s in Kerrytown. We already made a variation of the scones a few weeks ago and decided that we should make the lamb stew at some point as well.
The recipe is from Rita at The Sage Dish. If you have a the chance you should definitely take one of her classes – very good teacher and everything she makes is very delicious and not too complicated to make at home.
Irish Lamb Stew
makes about 8 servings
Ingredients: lamb, onion, potatoes, carrots, parsley, thyme, salt, pepper, water.
Start to layer! Sliced potatoes first…. (make sure to season with S&P!)
…then half of the lamb….
In goes half the onions and carrots…
another layer of lamb
one more layer with the rest of the onions and carrots
and finish up with chunks of potato!
It’ll go in the oven at 250F for ~3-4 hours, until the meat is very tender and potatoes and carrots are cooked through.
Super good! The lamb didn’t quite fall apart like it did when we had it in class (perhaps she had a different cut of meat) but it pretty much tasted the same, especially the liquid. When we make it again I’ll let it cook for longer, we just didn’t have as much time as we had planned for on Sunday.
Two of our friends joined us for dinner and brought some brownies, ice cream, and hot fudge to assemble dessert 🙂
I really enjoy getting to cook dinner for people and actually hang out when I can. Usually we are too busy or our friends are too busy to do anything. I guess that’s what happened when you stop being in university, right?