Irish Lamb Stew
Tender boneless lamb slowly cooked in savory brown gravy with chunks of potatoes and carrots. This hearty lamb stew with vegetables is sure to satisfy.
Make a quick and easy Shepard’s Pie with Irish Lamb Stew as the filling and serve with minted garden peas in butter.
- 1 1/2 pounds russet potatoes or sweet potatoes if desired, peeled and diced into 1/2” pieces
- 1/4 cup half-and-half
- 2 tablespoons unsalted butter
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 egg yolk
- 1-tablespoon fresh chopped herbs, such as parsley, chives or chervil
- Preheat oven to 425 Degrees F.
- Place peeled and cut potatoes in a medium saucepan and cover with cold water.
- Bring to a boil, then decrease the heat to a simmer and cook until, approximately 10 to 15 minutes.
- Drain well and return to saucepan.
- Place the half-and-half and butter into a medium saucepan and heat until at a simmer.
- Mash the potatoes and then add the half and half mixture with salt and pepper to taste. Stir in the yolk and herbs until well combined.
- Microwave Irish Lamb Stew according to packaging and pour into a casserole dish.
- Cover Irish Lamb Stew with mashed potato topping and bake for 15-20 minutes or until top becomes golden brown.
- 1 Green Onion, sliced
- 1 tablespoon extra-virgin olive oil
- 2 cups English peas, shelled (about 12 ounces)
- 6 mint leaves, torn
- 1 tablespoon butter
- In a medium saucepan, heat butter and olive oil and sauté green onion until soft.
- Add the shelled peas, a pinch of salt, and enough water to barely cover the peas.
- Cook over high heat for 2 minutes until the peas are tender and remove from heat.
- Add the torn mint leaves and leave covered for 5 minutes. Add salt and pepper to taste.