Another one of our favourites at The Butchers Block – Irish Lamb Stew. Season with salt and pepper, garnish with parsley, serve piping hot and enjoy!
2 tbsp vegetable oil
1 lb/454g diced lamb
Peeled and cut into quarters
115g onion, roughly chopped
100g leeks, cleaned and finely sliced
170g carrots, roughly chopped
1/2 red peppers (optional)
2 or 3 cabbage leaves, thinly sliced (optional),
750 ml dark beef stock
Salt and Pepper
Parsley to garnish.
1. Heat the oven to 350F/180C/ Gas 4. In a large frying pan heat half the oil to hot. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks, carrots and optional veg.
2. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
3. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn’t reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper and garnish with parsley. Serve piping hot.