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Colin Quinn's Irish Lamb Stew

This hearty recipe for Irish lamb stew comes from comedian Colin Quinn.

  • Servings: 8
Colin Quinn's Irish Lamb Stew

Source: The Martha Stewart Show, March 2010

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 teaspoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 6 medium russet potatoes, peeled
  • 3 cups homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon Homemade Vegan Worcestershire Sauce
  • 8 medium carrots, sliced on the bias into 1-inch pieces
  • 1/4 cup pearl barley
  • 1/4 cup heavy cream
  • Chopped fresh flat-leaf parsley, for serving

Directions

  1. Preheat oven to 325 degrees.

  2. 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.

  3. 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.

  4. 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.

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