Irish Stew recipe
information
Traditionally, Irish stew is made with the rather fatty middle neck chops or 'scrag end' of lamb. This recipe uses lean neck fillet instead. The dish is made of layers of meat and vegetables, creating a truly hearty meal. The herbs thyme and rosemary complement the lamb, and potatoes add a fresh touch to the dish. Serve with crunchy carrots and a seasonal green vegetable, adding bright colour.
Preparation time : 30 minutes,
Cooking time : 2 1/2 -3 hours,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 390
ingredients
Crispy potato slices cover layers of tender lamb sprinkled with thyme and rosemary. The dish is also garnished with a ring of rosemary sprigs.
1 lb (450 g) lean neck of lamb fillet
2 lb (900 g) potatoes
2 large onions
2 teaspoons fresh chopped rosemary
or 1 teaspoon dried
2 teaspoons fresh chopped thyme
or 1 teaspoon dried
Salt and freshly ground black pepper
Rosemary and thyme sprigs for garnish
2 lb (900 g) potatoes
2 large onions
2 teaspoons fresh chopped rosemary
or 1 teaspoon dried
2 teaspoons fresh chopped thyme
or 1 teaspoon dried
Salt and freshly ground black pepper
Rosemary and thyme sprigs for garnish
accompaniments
(you may also need these recipes)
method
1. Trim away any fat from the lamb and cut the meat into thin slices. Scrub the potatoes and slice into very thin rounds. Slice the onions into rings.
2. Line the bottom of a casserole dish with a layer of potatoes, then a layer of onion rings and a layer of lamb.
Sprinkle with a little rosemary and thyme and season. Continue layering in this way, finishing with a layer of potatoes on top.
3. Pour in enough water to half fill the casserole dish and slowly bring to the boil. Cover with foil and the casserole lid and cook in the oven for 2 1/2 - 3 hours, until the potatoes and lamb are tender. Uncover the casserole for the last 20-30 minutes of cooking to brown the potatoes.
4. Garnish with rosemary and thyme sprigs and serve straight from the casserole dish.
2. Line the bottom of a casserole dish with a layer of potatoes, then a layer of onion rings and a layer of lamb.
Sprinkle with a little rosemary and thyme and season. Continue layering in this way, finishing with a layer of potatoes on top.
3. Pour in enough water to half fill the casserole dish and slowly bring to the boil. Cover with foil and the casserole lid and cook in the oven for 2 1/2 - 3 hours, until the potatoes and lamb are tender. Uncover the casserole for the last 20-30 minutes of cooking to brown the potatoes.
4. Garnish with rosemary and thyme sprigs and serve straight from the casserole dish.
serving amount
serves 4
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
