📝 About This Recipe
This soulful, one-pot masterpiece is the ultimate expression of Irish comfort, tracing its roots back to the rugged hillsides of the Emerald Isle. Unlike modern variations thickened with flour, this authentic version relies on the natural starches of heritage potatoes to create a silky, rib-sticking broth infused with tender grass-fed lamb and sweet root vegetables. It is a rustic, honest dish that celebrates the purity of high-quality ingredients and the magic of slow, gentle simmering.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder (boneless, trimmed of excess fat and cut into 1.5-inch chunks)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Vegetables
- 2 large Yellow onions (peeled and sliced into thick half-moons)
- 3 large Carrots (peeled and cut into 1-inch rounds)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 1.5 pounds Russet potatoes (peeled and cut into 1-inch chunks (these will break down to thicken the stew))
- 1 pound Yukon Gold potatoes (peeled and cut into 2-inch chunks (these will stay whole for texture))
Aromatics and Liquid
- 4 cups Lamb or Beef stock (high quality, low sodium)
- 4 sprigs Fresh thyme (tied together with kitchen twine)
- 2 pieces Bay leaves (dried)
- 1/4 cup Pearl barley (optional, for extra heartiness)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by seasoning the lamb chunks generously with sea salt and freshly cracked black pepper. Let the meat sit at room temperature for 15 minutes to ensure even cooking.
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2
In a heavy-bottomed Dutch oven or large stockpot, heat a splash of oil over medium-high heat. Working in batches to avoid crowding, sear the lamb until golden brown on all sides (about 5-7 minutes per batch). Remove the meat and set aside.
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3
Lower the heat to medium. In the same pot, add the sliced onions and leeks. Sauté for 5-6 minutes until they become translucent and start to pick up the brown bits (fond) from the bottom of the pot.
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4
Add the carrots to the pot and stir for another 2 minutes to slightly soften.
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5
Return the seared lamb and any accumulated juices back into the pot with the vegetables.
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6
Add the Russet potatoes (the smaller chunks) and the pearl barley if using. These will partially dissolve during the long simmer to create a rich, thick consistency.
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7
Pour in the stock until the ingredients are just covered. Add the thyme sprigs and bay leaves.
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8
Bring the liquid to a very gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer very gently for 1 hour. The liquid should barely bubble; this keeps the lamb tender rather than tough.
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10
After 1 hour, add the larger Yukon Gold potato chunks. These will maintain their shape and provide a bite to the finished dish.
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11
Cover and continue to simmer for another 45-60 minutes, or until the lamb is fork-tender and the Yukon Gold potatoes are soft.
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12
Remove the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with more salt or pepper if needed.
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13
If the stew is too thin, crush a few of the potato chunks against the side of the pot and stir them back in to thicken the sauce further.
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14
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly.
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15
Ladle into deep bowls and garnish generously with the freshly chopped parsley.
💡 Chef's Tips
For the most authentic flavor, use lamb shoulder or neck; these cuts have enough fat and connective tissue to stay moist during long cooking. Never let the stew reach a rolling boil once the meat is in, as high heat toughens the muscle fibers of the lamb. If you can't find lamb stock, a mix of chicken and beef stock provides a more balanced flavor than beef stock alone. This dish actually tastes even better the next day after the flavors have had time to marry in the refrigerator. If you prefer a brighter flavor, add a small splash of Worcestershire sauce or a teaspoon of cider vinegar at the very end.
🍽️ Serving Suggestions
Serve with thick slices of warm Irish Soda Bread slathered in salted Kerrygold butter. A cold pint of Guinness or a stout is the traditional and most complementary beverage pairing. For a lighter side, serve with a simple buttered cabbage or steamed kale. A small glass of Irish whiskey served neat makes for a wonderful digestive after this hearty meal.