Age Group:
AdultsProgram Description
Event Details
Chef Rob Recipe: Irish Stew with Vegetables & Herbs - Yields 3 servings
Ingredients:
2 pounds lamb shoulder, cubed, ¾ tablespoons kosher salt, ¼ teaspoons freshly ground black pepper
¼ cup vegetable oil, 12 pearl onions, peeled, root end trimmed, 1 medium carrot, cut into 1 ½ inch pieces
¼ cup dried pearl barley, 1 ½ cups chicken stock or water, 1 cup stout, 1 bay leaf
½ tablespoon chopped fresh thyme leaves, 6 new potatoes, cut in half, ¼ cup finely chopped fresh parsley leaves, for garnish
1 tablespoon finely chopped fresh chives, for garnish
Directions:
· Preheat oven to 350 degrees F
· Season the meat with salt and pepper
· Heat pot over medium-high heat and add the vegetable oil
· Working in small batches, sauté the lamb until golden brown in color and set aside
· Add the onion, carrots, and barley to the pot, stir to coat, about 1 minute
· Add the chicken stock, stout, bay leaf, and thyme to the pot
· Return the lamb to the pot, place the potatoes on top and bring to a simmer. · Cover and cook for 1 ½ to 2 hours or until the lamb is fork tender
· Season with salt and pepper, to taste and garnish with the parsley and chives. Serve with Irish Soda Bread