Irish Spring Lamb Stew

  • Photography by Gary McLaughlin

    Photography by Gary McLaughlin

    2 pounds gigot or shoulder lamb chops, bone-in
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 2 pounds (about 6 medium) potatoes
  • 4 medium carrots, peeled
  • 2 medium onions, finely chopped
  • 2 cups water
  • 1 tablespoon sea salt
  • 1 teaspoon finely chopped rosemary
  • Parsley, finely chopped
  • Olive oil, to drizzle

Peel and cut carrots into 1 1/2-inch chunks. Peel and cut potatoes into 1-inch chunks. Place carrots and potatoes in bowl of cold, salted water. Preheat oven to 350 degrees. Trim off any visible fat from lamb chops. Combine flour, salt and pepper in bowl and coat chops in flour mixture. Heat oil in large, ovenproof skillet and braise chops in small batches. When done, transfer meat to an ovenproof dish. Sauté onions, in same skillet used to braise lamb, for 3-4 minutes to soften and lightly caramelize. Transfer onion and half of potatoes on top of meat. Add 2 cups of water. Cover and bake for 1 1/2 hours. Add carrots and remaining potatoes. Simmer with dish covered for additional 30 minutes until vegetables are tender. To serve, remove bones from chops and stir meat and vegetables together. Place in individual bowls; garnish with sea salt, rosemary and chopped parsley. Drizzle with olive oil. Makes 4 servings. 

Recipe by Judith McLaughlin