Protein-Packed Traditional Irish Lamb Stew
A comforting and protein-rich Irish Lamb Stew featuring tender lamb, baby potatoes, carrots, and onions, simmered in a savory broth. Perfect for weekday dinners or meal prep, this flavorful stew is easy to make in a Dutch oven and can be enjoyed hot or reheated throughout the week.
Equipment
- 1 Heavy-bottomed Dutch oven (6–7 quarts)
- 1 chef’s knife
- 1 cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 3 pounds lamb shoulder cut into 2-inch chunks
- Salt and pepper to taste
- 3 –4 tablespoons olive oil or vegetable oil
- 1 pound cipollini onions or 3 medium onions, cut into wedges
- 1 pound baby carrots or 6 medium carrots, cut into 3-inch pieces
- 2 pounds baby potatoes 1–2 inch diameter
- 4 cups chicken or vegetable broth
- 2 –3 large thyme sprigs or 2 bay leaves
- 1 –2 cups frozen or fresh peas optional
- Splash of Worcestershire sauce optional
- 1 tablespoon fresh tarragon leaves or flat-leaf parsley for garnish
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Ensuring your oven is properly warmed is essential for even cooking, allowing the lamb and vegetables to become tender while the flavors meld beautifully.
- Prepare the Lamb: Pat the lamb chunks dry using paper towels. Drying the meat helps it brown properly instead of steaming in the pot. Season generously with salt and freshly ground black pepper on all sides. This basic seasoning will enhance the natural flavors of the lamb throughout the cooking process.
- Brown the Meat: Heat 3–4 tablespoons of oil in a heavy-bottomed Dutch oven over medium-high heat. Once the oil shimmers, carefully add the lamb in batches. Avoid crowding the pot to allow proper searing. Brown each side until a deep golden crust forms, about 3–4 minutes per side. This step develops a rich, savory foundation for the stew. Remove the browned lamb and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add a little more oil if necessary. Add the cipollini onions and carrots to the pot. Sprinkle with salt and pepper. Sauté for 6–8 minutes, stirring occasionally, until the onions soften slightly and begin to caramelize. This step unlocks their natural sweetness and deepens the stew’s flavor.
- Combine Meat and Vegetables: Return the browned lamb to the Dutch oven, nestling it among the vegetables. This ensures every piece of meat will absorb the aromatic flavors from the vegetables.
- Add Potatoes and Broth: Add the baby potatoes to the pot, distributing them evenly around the lamb. Pour in 4 cups of chicken or vegetable broth, ensuring the liquid covers the ingredients by at least half. Gently stir to combine. The broth will slowly infuse the lamb and vegetables with flavor as it cooks.
- Season with Herbs: Tuck 2–3 sprigs of fresh thyme or 2 bay leaves into the stew. These herbs provide subtle, earthy notes that enhance the richness of the lamb. If desired, add a splash of Worcestershire sauce for an extra layer of depth.
- Simmer in the Oven: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 1½ hours, or until the lamb becomes fork-tender and the potatoes are cooked through. During this time, the flavors will meld beautifully, and the stew will develop a silky, hearty broth.
- Add Peas and Finish Cooking: After 1½ hours, remove the lid and stir in 1–2 cups of frozen or fresh peas, if using. Continue to cook uncovered for an additional 10 minutes. This step preserves the vibrant green color and freshness of the peas while slightly thickening the broth.
- Skim and Taste: Use a ladle or spoon to skim any excess fat from the surface of the stew. Taste carefully and adjust salt and pepper as needed. This final seasoning ensures a perfectly balanced flavor.
- Garnish and Serve: Transfer the stew into serving bowls and sprinkle with 1 tablespoon of fresh tarragon or flat-leaf parsley. The fresh herbs add a bright, aromatic finish that complements the richness of the lamb. Serve hot with crusty bread or on its own for a nourishing, satisfying meal.
- Storage and Reheating Tips: Leftovers can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze in portions for up to 6 months. Reheat gently on the stovetop over low heat to maintain the tender texture of the lamb and vegetables.
Notes
- Use lamb shoulder for the most tender, flavorful results; beef chuck is a good alternative if preferred.
- Browning the meat in batches is essential for developing rich, deep flavor—don’t rush this step.
- Baby potatoes and carrots cook evenly in the Dutch oven, creating a comforting texture that complements the tender lamb.
- Adding peas at the end keeps them vibrant and slightly crisp, enhancing both color and freshness.
- This stew is naturally high in protein and fiber while moderate in healthy fats, making it both filling and nutritious.
