Irish lamb stew 1



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Traditional stews are always a winner and this Irish version is second to none. Like many traditional Irish recipes the ingredients are affordable and seasonal, meaning you don’t have to spend a fortune and you’ll have plenty leftover to feed family members or freeze for later. The meat from the chops is so tender once it’s been cooking away for hours so it literally falls off the bone when you’re dishing it up. You can serve the lot up with a nice slice of crusty bread slathered in butter or just enjoy on its own.


  • 1/2 cup plain flour
  • 1 pinch salt and pepper
  • 1 1/5 kg lamb forequater chops (cut in half)
  • 3 tbs vegetable oil
  • 3 onion (sliced)
  • 3 carrot (peeled, sliced)
  • 1 swede (peeled, diced)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 tbs tomato paste
  • 3 cup beef stock (liquid)
  • 1 kg potato (peeled, thickly sliced)
  • 1/3 cup parsley (chopped)
  • Crusty bread, to serve


1. Place flour, salt and pepper in a bag with the lamb chops and shake. Heat oil in a frying pan and sear chops on both sides. Place chops in slow cooker with potatoes, carrots, swede and thyme.

2. In the same frying pan, cook the onions for 3 minutes and then add the tomato paste, cooking for 2 minutes. Add the stock to the pan and bring to the boil. Pour into the slow cooker. Cook on high for 4 hours or low for 8 hours. Remove bones before serving and stir through parsley.


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  1. Years ago on TV I watched Huey make Greek Irish Stew. Lamb, onion, potatoes, but he added carrots, green beans and tinned tomatoes. Delicious. I make many variations of it, sometimes with zucchini, sometimes without a green vegetable, and cook them separately. First time I served it to guests I added a salad and crusty bread, but nobody ate the salad, now I just do the bread. As a single, I find this is a great dish when entertaining, can be done well ahead and ideal for a slow cooker.

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