Colin Quinn's Irish Lamb Stew

Name: Colin Quinn's Irish Lamb Stew
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; 0.5 teaspoon Homemade Vegan Worcestershire Sauce; 8 medium carrots, sliced on the bias into 1-inch pieces; 0.25 cup pearl barley; 0.25 cup heavy cream; Chopped fresh flat-leaf parsley, for serving

2.9

(13)

2 Reviews

By

Martha Stewart Editors

Updated on April 23, 2020

Servings:

8

This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.

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
½ teaspoon Homemade Vegan Worcestershire Sauce
8 medium carrots, sliced on the bias into 1-inch pieces
¼ cup pearl barley
¼ cup heavy cream
Chopped fresh flat-leaf parsley, for serving

Directions

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.