To get you ready for the luckiest holiday of the year tomorrow, we’re doing RLTK on Monday. Contributor Lisa Cericola of dinner party cooked this up for us.
Even though I am half Irish, I confess to knowing next to nothing about Irish food. When I was a kid, my mom usually made corned beef with boiled potatoes and cabbage around St. Patrick’s Day, but that noxious boiled cabbage smell is not exactly a pleasant memory. (Sorry, Mom.) With the holiday approaching, I wanted to make something that did not involve stinky cabbage or potatoes, which my husband hates. I thought about Guinness cupcakes, but that wouldn’t be much of a dinner (well, maybe?), so instead, I opted for an Irish lamb stew from Gourmet. Simple, hearty, and perfect for these damp, cool nights, it’s a nice way to celebrate St. Patrick’s Day–even if you’re not even half Irish. — Lisa C.
Click through to the next page for Lisa’s recipe.
Irish Lamb Stew
5 pounds lamb shoulder chops (I used 2 1/2 lbs. and it was more than enough)
20 baby red-skinned potatoes (I used 3 medium turnips, peeled and cut into 2 inch cubes)
6 large carrots, peeled, quartered
3 medium onions, quartered (I recommend cutting them into 1-inch pieces)
2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 Tbsp. chopped fresh thyme
1 tsp. chopped rosemary (optional)
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven or stockpot over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sautÃ© until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
(For even more food of the Irish, click here.)