Hey spring. Yeah, I see you there. But I know that since it’s still hovering around 30F outside that you’re not really, really there yet. So, before you are, and stews make way for salads, I’m sneaking in this recipe for Irish lamb stew.
Not only am I throwing this stew in under the last few weeks of spring, but HEY, it’s St. Patrick’s Day next week since I love themes and holidays and wearing costumes and celebrating pretty much everything that is worth celebrating (like half birthdays!), and so there’s all the more reason that you should make this stew.
As you may recall, Mom and I went to the Emerald Isle last fall, and to be honest, I think I ate more seafood than lamb because…well, I was on a mission. Mom had a few more lamb dishes and they are worth writing home about and so it is good to stick to good ole’ Irish tradition for this upcoming holiday.
Speaking of St. Patrick’s Day, I happened to be in Dublin for it back in 2007 and do you know that it was pretty much all people from every country BUT Ireland celebrating on the streets? Yup, I was standing next to someone from Notre Dame on the parade route as we watched, get this, a U.S. high school band parade down the streets.
In any case, we should still all eat their food because it’s really so good.
This recipe is pretty true to what’s in the cookbook Homemade Winter, but I opted to make it in a slow cooker and go with millet rather than barley for my gluten-free friends. Still, simple, hearty and comforting ingredients make this work and a good staple for March and every other cold weather month.
Because up in these parts, we’ve got a lot of those. Serve it with a nice chunk of soda bread, because bread is life.
Irish Lamb Stew
Easy, comforting, Irish lamb stew recipe made in the slow cooker with leeks, carrots and millet instead of barley.
Ingredients
- 1 TB unsalted butter
- 1 pound boneless lamb stew meat, cut into chunks
- 1 large onion, diced
- 1 stalks celery, diced
- 1 leeks, white and light green parts, washed and sliced into half moons
- 2 medium carrots, peeled and cubed (about 1 cup)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme
- 2 bay leaves
- 2 small yellow potatoes, peeled and diced into about 1 cup
- 1/2 cup barley (or millet)
- 6-7 cups lamb or beef broth (depending on how thick you want it)
- 1 cup fresh parsley, chopped, to serve
Directions
- Step 1 In the bowl of a slow cooker (or a saucepan) over medium high heat, melt the butter. Add the lamb and brown on all sides. Add the onion, celery, leek, and carrots, and sauté until the veggies are soft, about 15 minutes.
- Step 2 Place the slow cooker bowl into the cooker, add the thyme and bay leaf and cover with the broth. Cook over medium heat for 1 1/2- 2 hours until the lamb is tender. About 30 minutes before serving, add the potato and cook until they are fork tender.
- Step 3 Add the parsley just before serving and serve with a nice slice of soda bread.
