Lamb Stew

Martha chats about St. Patrick's Day with Colin Quinn and Darina Allen. Then, Colin shares his recipe for classic Irish lamb stew.

Colin Quinn's Irish Lamb Stew

Preheat oven to 325 degrees.
Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.
Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.