Irish Lamb Stew
This is the type of dish that's easy to expand if extra people show up for dinner. Simply add extra broth, carrots, and potatoes as needed.
INGREDIENTS | SERVES 6–8
- 4 tablespoons extra-virgin olive oil or bacon fat
- 1 large yellow onion, chopped
- 1 clove garlic, minced
- 2 ½ pounds lean lamb shoulder, cut in bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- Salt to taste
- ¼ teaspoon pepper
- 1 bay leaf
- ¼ teaspoon dried marjoram
- 2 teaspoons lemon juice
- 1 cup frozen pearl onions, thawed
- 4 large carrots, peeled and cut in chunks
- 4 large russet potatoes, peeled and diced
- OPTIONAL: 1 ½ tablespoons fresh parsley, finely chopped
Bring the oil or fat to temperature over medium heat in a Dutch oven. Add the onion and sauté for 3 to 5 minutes, or until the onion is transparent. Add the garlic and sauté for an additional 30 seconds.
Add the lamb; brown it for about 5 minutes, or until it begins to release some of its juices and some of the pieces become caramelized.
Sprinkle the flour over the lamb, and stir to toss the flour with the meat and fat in the pan. Stir in the broth, salt, pepper, bay leaf, marjoram, and lemon juice. Bring to a simmer, cover, and simmer for 30 minutes to 1 hour, or until the meat begins to get tender.
If needed, skim off any excess fat from the top of the broth. Add the small onions, carrots, and potatoes; cover and simmer for 30 minutes, or until the carrots and potatoes are cooked through. Serve sprinkled with parsley, if desired.