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- Prep time:
- 30 mins
- Cook time:
- 1 hrs 50 mins
- Serves:
- 4-6
Rachel Allen takes pride in making a classic Irish stew and adds a modern twist with whole garlic cloves - perfect for a warming winter meal
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Ingredients
- 3 tbsp Olive oil
- 1.5kg lamb chops, with bones attached, or mutton neck chops
- 4 medium Carrots, peeled, and quartered, or 12 baby carrots, scrubbed and left whole
- 12baby Onions, peeled, or 4 medium onions, cut into quarters
- 8 cloves Garlic, whole, peeled
- 15g Butter
- 1 pinch salt and black pepper
- 600ml Lamb, chicken stock or water
- 12 Potatoes, peeled
- 1 sprig Rosemary, or a large sprig of thyme
- 1 tbsp Parsley, chopped
- 1 tbsp Chives, chopped
Method
1. Cut the chops in half, but don't take off the bones. Toss the meat in the olive oil and fry until golden brown in a hot casserole.
2. Remove the lamb and set aside while you tip in the onions, carrots and garlic. Stir and fry for a couple of minutes, before returning the meat to the pan.
3. Pour in the stock, and simmer, either in a preheated oven at 160°C/gas 2, or on the hob, until the meat is tender. This should take around 1 hour 30 minutes.
4. Add the potatoes after 30 minutes, and continue simmering the stew. Stir in the herbs and serve.
Comments & Ratings
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Latest Comment
View all comments (4)It's really unprofessional when celebrity chefs give recipes which they have not checked for basic errors like this. I will stick to my usual recipe for Irish Stew.
The butter is for the potatoes!!!!
The butter taste nice !¬} but we seem to be getting away from these as staple dishes and making them into 'classics' which they were never meant to be.