Irish Lamb Stew Country of Cuisine: Ireland | Date Added: 9 Oct 2025

Serving Size, Ingredients and Equipment:

For seven large servings:- 3 lbs (1200 grams) rump of lamb- 4 table spoons olive oil- 6 medium onions, cut into extra-wide strips- 6 medium carrots, cut into 1/2 finger length- 4 cups low-sodium or home-made chicken broth- 1 bushy sprig of thyme- 15 small, peeled potatoes

Cooking Instructions and Methods:

Pat the lamb dry, then coat on all sides with a generous layer of salt and pepper.In the bottom of a stew pot, sear on all sides to the point of browning. In a stainless steel pot, this takes about 2 minutes per side once your pan is at high heat (sprinkled water beads and rolls instead of evaporating).Set the browned meat aside and add the onions and carrots to a stew pot. Brown lightly in the olive oil for about 5 minutes.Preheat your oven to 350 ° F / 175 ° C.Add the seared meat to the pot, add the chicken broth and bring to a simmer.Add the thyme and potatoes on top. Cover with a lid and bake in the pre-heated oven for 1 hour.The lamb should be tender when inserting a knife.Serve.