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Every year around St. Patrick’s Day, my husband reminds me of his Irish roots and puts in the same request: Irish Lamb Stew. Lamb is a red meat, and because red meat is higher in saturated fat, it’s not something we eat often on the Mediterranean Diet. That’s why I rarely share red meat recipes on this blog.
But as an occasional treat, and one that makes my husband genuinely happy, this one earns its place at our table. I usually plan on one lamb chop per person, with plenty of vegetables and broth in each serving, which makes it surprisingly satisfying.
This version is loaded with vegetables, gently slow-baked, and far more flavorful than most Irish stews I’ve had over the years. I still remember ordering Irish stew at Kyteler’s Inn in Kilkenny, Ireland, a pub dating back to 1263, and feeling quietly disappointed. No amount of salt or pepper could rescue it. That experience stayed with me and probably explains why I’ve been determined to make a version that actually satisfies my love for flavorful food.
If you’ve ever found traditional Irish stew a little bland, this one may change your mind. Tender lamb, potatoes, carrots, and leeks simmer together into a comforting, deeply savory dish that’s perfect for celebrating St. Patrick’s Day at home.
Ingredients for Irish Lamb Stew
This stew keeps things simple and relies on a handful of good ingredients that slowly build flavor as they cook together.
- Lamb shoulder chops — rich and tender after slow baking, and a flavorful cut that holds up beautifully in stews. See the FAQ section for alternate cuts.
- Onions — the base of the broth, adding natural sweetness as they soften.
- Carrots — for gentle sweetness, color, and extra vegetables in every spoonful.
- Leeks (white part) — milder than onions, with a subtle sweetness that works especially well with lamb.
- Garlic — just enough to deepen the flavor without overpowering the dish.
- Baby potatoes (new potatoes) — creamy and perfect for stews since they hold their shape as they cook.
Substitution: larger Yukon Gold or red potatoes cut into thick slices work well too. - Beef broth or chicken broth — forms the savory base of the stew. Beef gives a deeper flavor, chicken keeps it a little lighter. Better Than Bouillon Roasted Beef Base works very well here.
- Dried thyme — a classic herb with lamb and a natural fit for Irish-style cooking.
- Bay leaf — adds depth to the broth as it simmers.
- Extra virgin olive oil — for browning the lamb and starting the stew, in keeping with Mediterranean Diet cooking.
- Salt and black pepper — essential for bringing all the flavors together. See Notes in Recipe Card for sodium tips.
How to Make Irish Lamb Stew (Step-by-Step)
Full recipe below, but here’s a quick visual walk-through of how this Irish lamb stew comes together.
- Brown the lamb in olive oil in batches until well golden on all sides.
- Remove the lamb and set it aside, leaving the flavorful browned bits in the pot.
- Add the onions, carrots, leeks, and garlic, seasoning lightly with salt and pepper.
- Cook the vegetables until softened and glossy, but not deeply browned.
- Return the lamb to the pot, add the thyme, bay leaf, and broth, and bring to a gentle simmer.
- Arrange the potatoes on top of the stew. It’s fine if they’re not fully submerged.
- Cover and bake until the lamb and vegetables are tender.
- Gently stir everything together after baking, taking care not to crush the potatoes.
- Let the stew rest briefly, then ladle into bowls and serve hot.
Cooking Timeline
🕐 15 minutes — Pat the lamb dry, season, and brown it in batches
🧅 5 minutes — Sauté the onions, carrots, leeks, and garlic
🌿 5 minutes — Return the lamb to the pot, add herbs and broth, and bring to a simmer
🥔 5 minutes — Arrange the potatoes on top and cover the pot
🔥 1 hour — Bake the stew in the oven until the lamb and vegetables are tender
🥄 10–15 minutes — Turn off the oven, gently stir, and let the stew rest in the warm oven
⏱️ Total time: about 1 hour 45 minutes
Serving Suggestions
This Irish lamb stew is hearty enough to stand on its own, but a few simple sides make it even more satisfying.
- Crusty bread or soda bread — perfect for soaking up the flavorful broth. If you enjoy baking, this stew is lovely with homemade bread on the side.
- Simple green salad — something light with a lemony vinaigrette balances the richness of the lamb and potatoes.
- Steamed or sautéed greens — kale, Swiss chard, cabbage, or green beans add color and keep the meal firmly Mediterranean Diet–friendly.
For a fresh contrast, I especially love serving this stew with one of these salads:
- Copycat Chick-fil-A Kale Crunch Salad — crisp, slightly sweet, and a great match for lamb
- Beet, red cabbage, and barley salad — earthy, crunchy, and a nice way to bring more whole grains and vegetables to the table
Your Questions, Answered
Lamb is a red meat, so it’s best enjoyed occasionally on the Mediterranean Diet rather than regularly. That said, this stew fits very well into a Mediterranean-style meal when enjoyed in moderation. It’s packed with vegetables, made with olive oil, and gently slow-cooked without butter. I usually serve smaller portions of the lamb with plenty of vegetables and a fresh salad on the side.
On the Mediterranean Diet, red meat is best enjoyed in smaller portions. I usually plan on one lamb chop per person, with the rest of the bowl filled with plenty of vegetables and broth. This stew makes a generous amount and easily serves 10 to 12 people.
Lamb shoulder chops or lamb shoulder are ideal for stew. This cut has enough fat and connective tissue to become tender and flavorful during slow cooking. Leaner cuts, like lamb leg, tend to dry out and won’t give the broth the same depth.
You can. Beef chuck works very well if you prefer beef, and bone-in chicken thighs are a lighter option. Keep in mind that cooking times may vary slightly, and the flavor will be different, but the method stays the same.
This is a traditional technique that helps the potatoes steam gently as the stew bakes. They soften beautifully without falling apart, and stirring them in at the end keeps them mostly intact and gives the broth a lovely texture.
Yes, and it’s even better the next day. Let the stew cool, refrigerate overnight, and reheat gently on the stove or in the oven. The flavors deepen as it rests.
Advance Prep & Storage
This stew is a great make-ahead dish and tastes even better after a day in the refrigerator.
- Make ahead: You can prepare the stew a day in advance and refrigerate it overnight. The flavors deepen as it rests, making it even more flavorful the next day.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freezing: This stew freezes well. Let it cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat it in a covered pot in a low oven. Add a splash of broth or water if the stew has thickened too much.
Other Recipes You’ll Love
Irish Lamb Stew
Ingredients
- 3 pounds thick lamb shoulder chops
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons extra virgin olive oil
- 2 yellow onions cut into ¼-inch wedges
- 1 pound carrots peeled and cut into 2- to 3-inch chunks
- 1 cup leeks thinly sliced (white part only)
- 2 garlic cloves minced
- 4 cups beef broth or chicken broth – Better Than Bouillon Roasted Beef Base works very well here
- 1½ teaspoons dried thyme
- 1 bay leaf
- 1 pound baby potatoes halved, or larger potatoes cut ½-inch thick
Instructions
- Preheat the oven to 350°F.
- Pat the lamb dry and season with the salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides until nicely golden. Transfer the lamb to a plate and set aside.
- Add the onions, carrots, leeks, and garlic to the pot. Season with a generous pinch of salt and pepper and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Return the lamb to the pot. Add the thyme, bay leaf, and broth, and bring to a gentle simmer.
- Arrange the potatoes evenly over the top of the stew. It’s fine if they are not fully submerged. Season the potatoes lightly with salt and pepper.
- Cover the pot and transfer it to the oven. Bake for 1 hour, until the lamb and vegetables are tender.
- Turn off the oven, remove the pot, and gently stir to combine the potatoes with the broth and vegetables, being careful not to crush them. Return the uncovered pot to the warm oven and let the stew rest for 10 to 15 minutes before serving.
- Ladle into bowls and serve hot.
Notes
- Best cut of lamb: Lamb shoulder chops or lamb shoulder work best here. They become tender and flavorful with slow cooking.
- Broth choice: Beef broth gives the stew a deeper flavor, while chicken broth keeps it a little lighter. I often use Better Than Bouillon Roasted Beef Base, which adds excellent richness and is easy to keep on hand.
- Potatoes: Baby or new potatoes hold their shape beautifully. If using larger potatoes, slice them thick so they don’t fall apart.
- Portion size: This stew makes a generous amount. I usually plan on one lamb chop per person, with plenty of vegetables and broth in each serving.
- Sodium tip: Use low-sodium broth or adjust the salt to taste, especially if using bouillon.
- Make it ahead: This stew tastes even better the next day after the flavors have had time to develop.
- Mediterranean Diet note: Lamb is a red meat and best enjoyed occasionally. This version balances it with plenty of vegetables and olive oil.
This stew is a St. Patrick’s Day tradition in our house. My husband asks for it every year, and it’s the one red meat recipe I’m always happy to make for him. It’s vegetable-forward, gently slow-baked, and full of flavor. I hope you enjoy it as much as we do.
I am a bit of an Irish (lamb) stew connoisseur! Despite growing up in the USA with an Irish heritage, my BEST experiences started in Ireland in the late 1980’s and 1990’s. HOWEVER, the taste was fairly bland and the amount of lamb was insufficient. THIS RECIPE is absolutely delicious! It has ample lamb, vegetables and a mouth watering stew broth that is zesty good!