Irish Lamb and Mint Stew

How to Make Irish Lamb and Mint Stew at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds lamb shoulder
• 4 medium potatoes
• 3 medium carrots
• 2 medium onions
• 1 cup fresh mint
• 4 cups beef stock
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 leaves bay leaves
• 1 teaspoon thyme

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Season the 2 pounds of lamb shoulder with 1 teaspoon of salt and 1 teaspoon of black pepper.

4. 4

   Sear the lamb in the hot oil for about 5 minutes on each side until browned. Remove the lamb and set aside.

5. 5

   In the same pot, add 2 chopped medium onions and 3 minced garlic cloves. Sauté for about 3-4 minutes until the onions are translucent.

6. 6

   Add 3 chopped medium carrots and 4 chopped medium potatoes to the pot, stirring for another 3 minutes.

7. 7

   Return the lamb to the pot, then pour in 4 cups of beef stock.

8. 8

   Add 2 bay leaves, 1 teaspoon of thyme, and half of the cup of fresh mint. Stir to combine.

9. 9

   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

10. 10

    Cook for about 2 hours, or until the lamb is tender and easily pulls apart.

11. 11

    Remove the pot from the oven, discard the bay leaves, and stir in the remaining mint.

12. 12

    Serve hot, garnished with additional fresh mint if desired.