Irish Lamb Stew

5 from 2 votes

A flavorful Irish lamb stew with potatoes and vegetables, perfect for St. Patrick’s Day and a rare Mediterranean Diet–friendly treat.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Main Dish

Cuisine: Irish

Diet: Gluten Free

Keyword: comfort food

Servings:

Calories: 456kcal

Author: Veronique Eichler

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

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.

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.