Simple and delicious, this is quintessential Irish main course. Traditionally, mutton chops are used, but as they are harder to find these days you can use lamb instead.
1.3kg / 3lb boneless lamb chops, cut into large chunks
15ml / 1tbsp vegetable oil
4 large carrots
900ml / 1 1/2 pints / 3 3/4 cups water
4 large potatoes, cut into large chunks
1 large fresh thyme spring
15g / 1/2 oz / 1 tbsp unsalted (sweet) butter
15ml / 1 tbsp chopped fresh parsley
salt and ground black pepper
Trim any fat from the lamb. Heat the oil in a large, flameproof casserole and brown the meat on all sides. Remove from the casserole.
Cut the onions into quarters and thickly slice the carrots. Add them to the casserole and cook for 5 minutes, stirring, or until the onions are browned. Return the meat to the pan with the water. Bring to the boil, reduce the heat, cover and simmer for 1 hour.
Add the potatoes to the pan with the thyme and cook for a further 1 hour.
Leave the stew to settle for a few minutes. Remove the fat from the liquid with a spoon, then stir in the butter and the parsley. Season well before serving.
More Irish Stew Recipes
BBC Good Food – Irish Stew
About.com British Food – Irish Stew
Delia Online – A Bit of the Irish Stew with Crusted Dumplingsirish stew recipe jamie oliver
jamie oliver irish stew recipe