Irish Lamb Stew

Irish Lamb Stew

Traditionally lamb stew would not had garlic, leek and very little coloration but for a modern take, coloration of the meat at the start and the addition of garlic is a great flavour enhancer. Pearl barley or potatoes are also part of the traditional stew which I didn’t had today and preferred a buttery mash potatoes!
5 from 2 votes
Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp. oil
  • 500 g stewing lamb diced
  • 3 carrots diced
  • 2 onions diced
  • 1 leek optional
  • 4 sprigs Parsley
  • 2 L stock or water
  • 500 g rooster potatoes
  • 50 g butter
  • Salt and pepper


  • In a large saucepan, drizzle some oil and lightly colour the meat over medium heat for 2 minutes.
  • Add the onion, carrots and leek and pour over the water.
  • Season with salt and pepper and add the parsley.
  • Bring to the boil and simmer for a minimum of 45-60 minutes (up to 2 hours) over low heat, covered with a lid.
  • In the meantime, in a second saucepan, place the potatoes and cover with water. Bring to the boil and simmer over medium heat for 25-35 minutes until softened.
  • Drain the potatoes and place them back in the saucepan. Add the diced butter and using a potato masher press to create a mash potato. Season with salt and pepper and add enough cream until reached the desired consistency. Check again the seasoning and keep warm aside.
  • Once the stew is cooked. Serve a dollop of mash with the delicious stew.
  • Enjoy immediately.
Keyword irish, Kevin Dundon, Lamb, stew

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