Irish Lamb Stew
Posted by Lisa on November 17, 2016 / 13 Comments
A hearty, flavorful and melt-in-your mouth traditional Irish lamb stew. An easy and delicious stew that’s nourishing during the fall and winter months..
I can’t believe Thanksgiving is next week. It sure doesn’t feel like it’s holiday time, especially when Cali weather gives us 90 degree weeks in mid-November. Can you believe it, yesterday I was walking around in shorts and a tank top. It’s craziness.
Although, if you’re from New Zealand (as I am originally), then you’re used to beach picnics and outdoor parties during the holidays. For my US folks, remember that New Zealand is in the southern hemisphere and the seasons are reversed. That means Kiwi holidays are smack dab in the middle of gorgeous, summer weather. Santa in board shorts….totally a thing. So, perhaps I’m channeling a little southern hemisphere love right now?
Who knows. But I do know that I’m channeling family love with the holidays right around the corner. Many of you know that my dad has Parkinson’s and that I’m currently helping to take care of him. He’s battled the plethora of ailments over the last decade and while he’s an upbeat, not-gonna-get-knocked-down kinda man, I cherish every moment that I have to share with him.
So this holiday season I’ve teamed up with Simply Organic to celebrate special Thursday moments. Moments that are everyday, natural and organic. Because let’s be honest, we don’t need turkeys and Christmas trees to celebrate loved ones, right?
In the spirit of celebrating my dad on this lovely Thursday, I thought I’d whip a hearty Irish lamb stew. You know us Kiwis, we sure do love our lamb. It’s also a break from the abundance of marshmallow sweets I’ve been whipping up lately and really the embodiment of my dad. A man who’s no-frills, hearty, Kiwi (the land of lamb) and Irish.
So let’s chat about the recipe. I used organic New Zealand lamb shoulder and cubed it into two-inch chunks. The lamb will shrink a bit when it’s cooked, so it’s okay if the chunks seem a big. From there, the stew comes together really easy. Just sauté a few slices of bacon, season the lamb with salt and pepper and brown all sides of the lamb in the bacon fat. Remove the lamb to a plate and sauté the onions until golden. Add the lamb back to your pot along with broth and dried thyme and simmer for an hour. While the lamb is simmering, chop up some carrots, potatoes and a turnip and then add to the stew and cook an additional 20 minutes.
And that’s it. A hearty, melt-in-your-mouth, flavorful Irish lamb stew. Perfect for my dad (and all of your loved ones)…on this very special Thursday.
- 2.5 pounds lamb shoulder, cubed
- 4 slices bacon, sliced into 1-inch pieces
- 2 onions, cut into wedges
- 2 pounds new potatoes, peeled and quartered
- 6 small to medium carrots, peeled and sliced into 2-inch pieces
- 1 turnip, cubed
- 4 cups chicken, beef or vegetable stock
- 1 tsp dried thyme
- salt and pepper, to taste
- Season the lamb with salt and pepper and set aside.
- Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
- Add the onion to the to dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for 1.5 hours.
- After one hour add the potatoes, carrots and parsnip. Cook for an additional 20 minutes or until the vegetables are fork tender.
This post was created in partnership with Simply Organic. Thank you for supporting the sponsors that help keep Downshiftology going! As always, all opinions are my own.
Other recipes you might like: