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Authentic Irish stew recipe
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Cook this classic Irish stew recipe for a hearty family dinner this weekend. Tender lamb cutlets are bulked out with plenty of root veg and nutty pearl barley, perfect for soaking up all the juices. See method
Ingredients
- 800g lamb cutlets bone removed
- 2 tbsp vegetable oil
- 500g potatoes, peeled and cut into chunks
- 2 onions
- 150g carrots, chopped
- 2 leeks, sliced
- 100g pearl barley
- 750ml lamb stock
- ¼ of cabbage, sliced
- 20g spring onions, sliced
- 10g parsley, roughly chopped
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
2530kj
603kcal
30%
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Fat
22g
31%
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Saturates
7g
36%
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Sugars
11g
12%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 54.3g
Protein 43.1g
Fibre 8.7g
Method
- Preheat the oven to 160'C. Heat half the oil in a large frying pan over a medium heat. Add the lamb cutlets and fry for 3-5 mins on each side until brown.
- Transfer the lamb to a large casserole dish with a lid. Add the potatoes, onions, leeks, carrots and pearl barley. Add the stock, season and cover. Cook in the oven for 1hr.
- Add the cabbage to the dish and return to the oven for 1hr, adding a splash more stock if beginning to look dry. Scatter with spring onions and parsley to serve.
See more Lamb recipes
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