Dublin Lamb Stew
Dublin Lamb Stew is a slow-simmered pot of bone-in lamb, potatoes and root vegetables that needs very little attention once it is on the stove. The lamb is browned first, and the vegetables are sautéed separately, so the broth starts with real depth. Mushrooms and green pepper add an earthy, slightly sharp note, and the long, low simmer leaves the meat tender. Serve it with soda bread to soak up the broth.
Instructions
Put the cubed lamb in a large saucepan over medium heat and brown it, turning the pieces until they have taken on color on most sides. Lift the lamb out and set it aside.
Add the olive oil to the same pan and turn the heat to high. Sauté the pepper, mushrooms, carrots, celery and onion until they have softened and started to pick up some color.
Transfer the sautéed vegetables to a soup pot. Add the beef broth, the browned lamb, the sliced potatoes and the dill salt or herbes de Provence.
Cover the pot and cook over medium-high heat for 30 minutes, stirring now and then so nothing catches on the bottom.
Reduce the heat to low, keep the pot covered, and simmer for 1.5 to 2 hours. The stew is ready when the lamb is tender and pulls easily from the bone.
Season with salt and pepper to taste. Serve hot with Irish oat scones or soda bread.
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