Irish Lamb Stew
This IRISH LAMB STEW is made from lamb shoulder chunks, potatoes, garlic, rosemary – and a whole bunch of love. It’s basically a pot full of comfort and is absolutely delicious!
I’ve been on a bit of an Irish food kick lately with the last few recipes that I’ve posted here. Guess it’s got something to do with that time of year (it’s almost Saint Patrick’s Day). That inner 12% Irish in me is just longing to get out… 😉. In the last few days, I’ve posted recipes for both Irish Champ (spring onion mashed potatoes) and Irish Brown Bread. Now, I’m rounding it off with my Irish Lamb Stew. Good things can come in threes too!
If you’re gonna make this stew, do yourself a favor & make the Irish brown bread too. You’re gonna want to dunk it in all this gloriousness – trust me. And that bread is just the right bread to go along with this. Might as well make the mashed potatoes too because any stew leftovers are excellent on top of them – or white rice. Both are great ways to stretch out the last of a stew for another meal! Just saying..
When you are making a lamb stew, it’s important to pay attention to the cuts being used. You want a tender cut without breaking the bank, after all – this is a stew! I like to use a lamb shoulder or lamb shoulder chops for this recipe because they are very budget friendly & have so much flavor and richness in them.
I usually just buy the whole shoulder and have the butcher cut the meat off the bone, and then break it down into chunks (stew meat) for me and wrap the bone up separate. I’ll roast the bone up when I get home (along with some onion, garlic, & celery) and use it for making a rich lamb stock. The stock is great in the stew if you want to use it in place of the stock called for in the recipe – but I usually save it for rice. Yes, rice. I know… it sounds basic. Fancy lamb stock on white rice. But no… it’s truly magnificent. Instead of cooking your rice in water (seriously never cook your rice in water, use broth – it will taste so much better), switch it out for roasted lamb stock. Oh baby... it’s good. Like really really really good.
Look at me getting off topic. I do that all that time. Back to the Irish Lamb Stew!
This stew is so hearty and delicious. It contains 3 pounds of lamb and a heaping of potatoes. Speaking of potatoes, I prefer to use baby Dutch yellow potatoes in this. Not only do I love the flavor, but I absolutely love the look of having whole small potatoes in the finished product. It just looks like a big ol’ pot of comfort (which is basically is… just saying).
On the opposite end of the spectrum, I dice my carrots teeny tiny. Because potatoes > carrots. Basic math, y’all. 🤷♀️
This stew also freezes beautifully!
Irish Lamb Stew
- 3 pounds lamb shoulder chops
- salt and pepper to taste
- 1 tablespoon vegetable oil or olive oil
- 1 large onion diced
- 1 tablespoon butter
- 2 tablespoons all purpose flour
- 4 cups chicken stock/broth
- 2 teaspoons fresh rosemary chopped
- 2 tablespoons garlic powder
- 2 carrots diced small
- 2 stalks celery with leaves diced small
- 1-1/2 pounds baby Dutch yellow potatoes they are usually sold in 1.5 pound netted bags in the produce section
- Season lamb shoulder chunks with salt and pepper.
- Heat oil in a large heavy skillet/pot over high heat. Cook lamb shoulder chunks until browned on all sides, working in batches if need be. Using a slotted spoon, remove the browned lamb from the pot & set it aside.
- Add the onion to the pot. Season with salt & pepper. Saute over medium heat until slightly softened and edges are browning, about 5 minutes. Stir the butter into the onion until melted; add in the flour and stir until onions are coated. Cook about 1 minute.
- Pour the stock/broth into the onion mixture and bring to a boil. Add the rosemary and garlic powder. Boil, stirring often, for 5 minutes.
- Stir in the browned lamb, diced carrots and diced celery. Mix in the potatoes.
- Bring the mixture to a simmer, reduce heat to low, cover the pot with a lid. Cook for 60-90 minutes.