Irish Stew

Irish Stew

5 from 1 vote
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.
Servings: 4
Calories: 360
Prep Time 30 mins
Cook Time 2 hrs 30 mins

Ingredients
 

  • 1 lb lean neck of lamb fillet
  • 2 lb 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

Instructions

  • 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.
  • 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.
  • 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.
  • Garnish with rosemary and thyme sprigs and serve straight from the casserole dish.

Notes

Oven : Preheat to 180°C (350°F, gas mark 4).
Calories: 360 kcal
Carbohydrates: 45 g
Protein: 29 g
Fat: 7g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 93 mg
Potassium: 1355 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 55 IU
Vitamin C: 50 mg
Calcium: 58 mg
Iron: 4 mg
Dishes Stews
Cuisine British
Ingredients Lamb, Neck of Lamb
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