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Irish Lamb Stew
 

  • 2 medium potatoes, peeled & cubed
  • 1 stalk celery, sliced
  • 1 tbsp. vegetable oil
  • 1 lb. American lamb, cubed
  • 1 (10 1/2 ounce) can onion gravy
  • 2 medium carrots, sliced
  • 1 turnip, peeled & cubed
  • 1 medium onion, chopped
  • salt & pepper to taste
  • 1 tbsp. flour

    • Combine potatoes, carrots, celery and turnip in a microwave bowl. Cook, covered, on high (100% power) 10 minutes; remove and let stand. Combine oil, lamb and onion in a casserole dish and cook on high 6 minutes (add browning agent if desired). Combine meat and vegetables; add one can gravy. Cook on high 8 to 10 minutes. Remove from oven. Combine flour and 2 tablespoons water; stir into meat mixture; cook on high an additional 1 to 2 minutes.

    Yield: 4 servings
     

    Shanagarry Irish Stew
     

  • 8 shoulder lamb chops (bone-in), 3/4 inch think (about 3 pounds)
  • 4 large potatoes
  • 4 large carrots
  • 2 tablespoons vegetable oil
  • 12 small boiling onions (about 3/4 pound)
  • 1 medium leek, halved lengthwise and sliced thin (1 cup)
  • 3 1/2 cups beef stock
  • 1 1/2 teaspoons dried thyme
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh parsley

    Trim lamb chops and pat dry with paper towels; set aside. Peel and cut potatoes into 1-inch chunks; set aside. Cut carrots in half lengthwise, then diagonally in 1-inch pieces; set aside.

    In large pot, heat oil over medium-high heat. Add lamb chops, in batches, and cook for 5 minutes on each side or until well browned. Remove to plate. Drain all but 2 tablespoons of fat from pot. Add onions, leek and potatoes; cook for 3 minutes, stirring constantly. Remove to bowl.

    Return chops and accumulated juices to pot. Spread vegetable mixture over chops. Add stock, thyme, bay leaf, salt and pepper. Increase heat to high. Bring to a boil; reduce heat to medium-low and simmer, covered, for 35 minutes. Add carrots; simmer, covered, for 45 minutes or until lamb and vegetables are tender. Taste and adjust seasoning.

    Using slotted spoon, transfer lamb and vegetables to large deep platter; cover and keep warm. Remove bay leaf and skim any fat from remaining liquid.

    In very small bowl, stir together flour and butter until well blended; whisk into hot pan juices. Cook over high heat for 5 minutes or until sauce has thickened slightly, whisking constantly. Stir in parsley. Pour over lamb and vegetables. Makes 8 servings.
     

    Irish Stew
     

  • 4 cups lamb stock (beef stock can be substituted)
  • 1 tablespoon dried thyme
  • 2 1/2 pounds lamb shoulder chops, cut into individual portions with the bone left in
  • 10 large carrots, cut into large chunks
  • 12 baby onions, peeled but left whole or 4 large yellow onions, quartered
  • 1/4 cup diced white turnip
  • 1 1/2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons pearl barley
  • 10 medium Yukon gold potatoes, peeled and halved
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh parsley

    • Preheat over to 350°

    In large saucepan, combine the stock and thyme. Warm on low while preparing remaining ingredients.

    Trim fat from meat, and place fat in large skillet. Heat over medium-high until fat melts.

    About 1/2 pound at a time, add lamb chops to stockpot and brown on all sides. When lamb chops have browned, use slotted spoon to transfer them to oven-proof stockpot. Repeat with remaining chops.

    Season lamb with salt and pepper.

    Return skillet to heat and add carrots, onions and turnips to skillet and sauté until just lightly browned, about 5 minutes. Transfer vegetables to stockpot. Add barley.

    Pour warmed stock over meat and vegetables, then cover stockpot and place in oven. Cook for 45 minutes. Add potatoes, then cover and cook for another 45 minutes.

    Remove stockpot from oven. Use a slotted spoon to remove about half the meat and vegetables from pot. Let liquid rest for a moment to allow excess fat to collect on surface. Use a large spoon to skim away and discard fat.

    Return meat and vegetables to pot, then stir in parsley and adjust seasonings. Serves 6.

    Hearty Lamb Stew

    Total Time: 2 hours 
    Lamb Cuts: Lamb Stew
    Category: Entrees, Soups
    Servings: 6-8 
    Preparation Time: 1 hour
    Cook Time: 1 hour and 30 minutes (maximum)   

    Ingredients:

  • 3 pounds lamb stew meat
  • 2 tablespoon olive oil
  • 3 cloves minced garlic
  • ½ pound each of peeled and diced
  • Sweet potato
  • Turnips
  • Parsnips
  • Celery root
  • Onion
  • Carrot
  • 1 qt. water
  • 1 qt. red wine
  • 2 bay leaves
  • ¼ cup dry basil
  • 2 tablespoons garlic powder
  • ** Salt and pepper to taste

    Directions:
     
  • Brown off the lamb, with the oil and garlic
  • Add the roots and Saut? until al dente'
  • Add the water, red wine, bay leaves, basil, garlic powder
  • Simmer over medium low heat and adjust seasoning with salt and pepper
  • Cooking time will vary from one hour to one hour and a half depending on the stove
  • Use a heavy bottom stock pot for best results
  • Stew may be thickened by adding a slurry of cornstarch And water

    Note:
     
  • A key point to remember is they will cook very quickly, so a hot pan is a must to sear the meat to lock in flavor.

    These steaks will match very well with greens for a salad or fast reductions in the pan.

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering

    Great American Lamb Company features lamb recipes for soup from all natural lamb lovers who want to share their lamb recipes using Great American Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.