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Irish Lamb Stew


Rate this recipe 4.1/5 (18 Votes)
Irish Lamb Stew 1 Picture


  • * 2 1/4 lbs of floury potatoes
  • * 1 lb. carrots
  • * 1 lb. Lamb (deboned, defatted and cut into 16 pieces)
  • * 1 large onion, sliced
  • * 2 tbsp. chopped parsley + 1 tbs for garnish
  • * 2 tbsp. fresh thyme leaves + 1 tsp. for garnish
  • * 1 tsp. chopped chives
  • * Salt and pepper
  • * 2 cups of vegetable broth


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 140mins
Cost Average budget


Step 1

Preheat oven to 375 ° F.

Step 2

Peel and wash the potatoes and carrots. Cut into slices. In a casserole dish, spread the pieces of meat, sliced ​​potatoes, onion and carrot in layers, sprinkling each layer with parsley, thyme, chives, a little salt and pepper. Finish with a layer of potatoes.

Step 3

Pour the stock over the previous mixture. Cover the dish. Bake for 2 hours: until meat and vegetables are very tender.

Step 4

Raise the oven temperature to 400 ° F.

Step 5

Uncover the dish. Continue cooking 20 minutes: the potatoes are nicely brown on top. Serve the stew in the pot, garnished with parsley and thyme.

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