Colin Quinns Irish Lamb Stew Recipes

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COLIN QUINN'S IRISH LAMB STEW



Colin Quinn's Irish Lamb Stew image

This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, chopped
3 pounds boneless lamb shoulder, cut into 1-inch cubes
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
6 medium russet potatoes, peeled
3 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon Homemade Vegan Worcestershire Sauce
8 medium carrots, sliced on the bias into 1-inch pieces
1/4 cup pearl barley
1/4 cup heavy cream
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 325 degrees.
  • Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.
  • Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
  • Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.

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