Irish lamb stew
Ireland is known for its great quality lamb. In this stew, the sweet notes of the meat are complimented by carrots and parsnips.
Makes 2kg.
Allergens & dietary requirements
- Gluten
- Celery
Ingredients
- 150 g bacon, cut in cubes
- 1 kg leg of lamb
- 3 tbsp flour
- 2 onions, diced
- 3 cloves garlic, crushed
- 400 g floury potato, cut in cubes
- 200 g carrot, cut in cubes
- 100 g celery, cut in cubes
- 200 g parsnip, cut in cubes
- 500 ml stout beer (Guinness)
- 50 g tomato purée
- 1 sprig thyme
- 1 sprig rosemary
- 2 leaves bay leaf
- as needed salt and pepper
Preparation method
- Fry the bacon in a cast-iron pan.
- Use a wire skimmer to spoon the crispy bacon out of the pan.
- Chop the lamb into 2x2cm pieces.
- Sprinkle the flour and salt and pepper over the lamb pieces. Make sure the meat is evenly coated.
- Brown the meat in the bacon fat in batches and set aside in a gastronorm container.
- Gently fry the onion and garlic until they start to lightly caramelise.
- Add the rest of the vegetables and the tomato purée and fry briefly.
- Deglaze the pan with the beer and bring to the boil.
- Add the rosemary, thyme, and bay leaves.
- Return the meat to the pan.
- Braise on low heat for about two hours.
- Season to taste with salt and pepper.
Serving suggestions
- As a dish on its own.
- As a filling for a savoury Irish pie.
- As a base for a salpicon.
