Every year people wonder what to make for Saint Patrick’s Day. The corned beef, whilst good if prepared correctly, might seem the obvious choice to take home the coveted ‘most famous Irish dish‘ award, but world wide, the prize actually goes to one of our Irish favorites that does not feature beef, but showcases lamb. Spring lamb. (lamb you said?)
Yes, turns out that Irish stew made with spring lamb is very popular in Ireland, the UK, Europe wide and through the other parts of the Irish diaspora, such as in New Zealand and Australia, but not so much in America, which is a pity. However, let me encourage you to give this a try this week and I know you will be a convert!
Go on…be brave and try it, you won’t regret it, and yes, it IS the most popular Irish dish world wide. Here is my take on it, seasoned with rosemary sea salt to prefect the dish. Enjoy!
Irish Spring Lamb Stew ingredients: (serves 4)
- 2 lbs. of gigot or shoulder lamb chops (bone-in)
- Kosher salt and freshly ground black pepper
- 2 tbsp. flour
- 2 tbsp. olive oil
- 2 lbs. (about 6 medium potatoes) (peeled and diced in to 1” chunks)
- 2 medium onions (finely chopped)
- 4 medium carrots (peeled and cut in to 1 ½’ chunks)
- 1 pint (2 cups) water
- Rosemary Salt (1 tbsp. sea salt to 1 tsp. finely chopped Rosemary)
- Parsley (finely chopped)
- Olive oil (to drizzle)
How to make it:
- Peel and dice the potatoes and carrots. Place in a bowl of cold, salted water.
- Preheat the oven to 350 degrees.
- Trim off any visible fat from the lamb chops.
- Combine the flour, salt and pepper in a bowl and coat the chops in flour mixture.
- Heat the oil in a large, ovenproof skillet and braise the chops in small batches. When done, transfer the meat to the base of an ovenproof dish.
- Sauté the onions in the same skillet as used to braise the lamb for 3-4 minutes to soften and lightly caramelize.
- Transfer the onion and half of the potatoes on top of the meat.
- Cover and bake for 1 ½ hours.
- Add the rest of the potatoes and carrots. Simmer with the dish covered for an additional 30 minutes until the vegetables are tender.
- To serve; remove the bones from the chops and stir the meat and vegetables together. Place in individual bowls and garnish with rosemary sea salt, chopped parsley and a drizzle of olive oil.
Looking forward to celebrating St. Patrick’s with you…
Judie the Irish Foodie