real life test kitchen: a st. patrick’s day meal (minus the stinky cabbage)

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; sauté 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.)

From our partners
johnny

Your husband hates cabbage and potatoes? Hates? Really? Why would you even talk to much less marry someone so lame?

Um…because he has good taste in coffee, cheese, chocolate, meat, sushi, music, books, movies, and almost everything else. Who needs potatoes? (He likes cabbage, btw.)

shelterrific » Blog Archive » real life test kitchen: potato boxty with caramelized onions and cabbage

[…] year, instead of the typical (yet delicious) corned beef and cabbage for St. Patrick’s Day, I decided to make a less ubiquitious Irish dish, but one […]