Description
This classic Irish Lamb Stew is a hearty and comforting dish featuring tender lamb leg cubes slowly baked with potatoes, carrots, pearl onions, and aromatic herbs. Coated in a light flour crust and simmered in savory broth, it delivers rich, deep flavors perfect for a cozy family meal.
Ingredients
Scale
Meat
- 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
- 2 tablespoons all-purpose flour
Vegetables
- 12 pearl onions (or 1 large onion, chopped)
- 3 medium carrots, cut into 1-inch pieces
- 2 pounds potatoes, peeled and cubed (about 6 medium)
- 2 tablespoons fresh parsley, chopped, for garnish
Seasonings and Liquids
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
- 3 tablespoons olive oil
Instructions
- Preheat Oven and Prep Meat: Preheat your oven to 350°F (175°C). Toss the lamb cubes with the all-purpose flour until they are well coated, which helps achieve a nice brown crust while cooking.
- Brown Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown the coated lamb cubes in batches, making sure to sear all sides for maximum flavor. Remove the browned lamb from the pot and set aside.
- Sauté Vegetables: Add the carrots, pearl onions, potatoes, dried thyme, salt, and pepper to the Dutch oven. Pour in a splash of broth and scrape the bottom of the pot to loosen any browned bits left from the lamb. Cook for a few minutes to begin softening the vegetables.
- Combine Ingredients: Return the browned lamb cubes to the pot with the vegetables.
- Add Broth and Simmer: Pour in the remaining broth and bring the mixture to a boil on the stovetop. Taste and adjust seasoning with additional salt and pepper if necessary.
- Bake: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the lamb is very tender and the flavors have melded beautifully.
- Serve: Remove the stew from the oven, garnish with fresh chopped parsley, and serve hot for a satisfying meal.
Notes
- Using pearl onions adds a subtle sweetness, but chopped large onions can be substituted if unavailable.
- Chicken broth is suggested for mild flavor, but beef or lamb broth can deepen the stew’s richness.
- For extra thickness, mash a few potatoes into the stew before serving.
- Leftovers taste even better the next day after flavors have fully developed.
- Make sure to brown lamb well to enhance flavor through caramelization.
