Description
This classic Irish Lamb Stew is a comforting and hearty dish featuring tender cubes of lamb slow-cooked with potatoes, carrots, pearl onions, and fragrant thyme in a rich broth. Perfect for a cozy family dinner, it’s a traditional recipe that warms you from the inside out with simple, wholesome ingredients and deep flavors developed through oven-baking.
Ingredients
Scale
Lamb and Coating
- 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
Vegetables
- 12 pearl onions (or 1 large onion, chopped)
- 3 medium carrots, cut into 1-inch pieces
- 2 pounds potatoes, peeled and cubed (about 6 medium)
Seasonings and Liquids
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Coat the Lamb: Preheat your oven to 350°F (175°C). Toss the lamb cubes with all-purpose flour until each piece is well coated. This helps to brown the meat nicely and slightly thickens the stew later.
- Brown the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the floured lamb cubes on all sides to develop a rich flavor. Remove the browned lamb and set aside temporarily.
- Sauté Vegetables: Add the carrots, pearl onions (or chopped onion), potatoes, thyme, salt, and black pepper into the Dutch oven. Pour a splash of broth to help deglaze the pan and scrape up any browned bits from the bottom to retain flavor. Cook these ingredients together for a few minutes.
- Combine Ingredients: Return the browned lamb to the pot. Then pour in the remaining broth, bringing it to a boil on the stovetop. Adjust seasoning with additional salt and pepper if necessary.
- Slow Cook in Oven: Cover the Dutch oven with a lid and carefully transfer it to the preheated oven. Bake for 1½ to 2 hours, or until the lamb is very tender and the flavors meld beautifully.
- Garnish and Serve: Once cooked, remove the stew from the oven, sprinkle with fresh chopped parsley, and serve hot for a hearty satisfying meal.
Notes
- Using pearl onions adds a sweet, mild flavor, but you can substitute one large chopped onion if preferred.
- Flouring the lamb before browning helps to seal in juices and slightly thickens the stew broth.
- Low-sodium broth is recommended to better control the seasoning levels.
- For more robust flavor, substitute lamb broth for chicken broth if available.
- Leftovers taste even better the next day as flavors continue to develop.