Authentic Irish stew recipe
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- Serves 4
- 20mins to prepare and 2hrs to cook
- 603 calories / serving
- Freezable
- Dairy-free
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
Each serving contains
- Energy
- 2530kJ 603.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 2.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 54.3gProtein 43.1gFibre 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
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
