1405 SW Vermont St.
Portland OR 97219
United States



Irish Lamb Stew

Sarah West

2 pounds lamb cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons vegetable oil
1½ pounds red potatoes, cleaned and cut into 1-inch chunks
2 large carrots, cleaned and cut into half-moon pieces
1 turnip, peeled and cut into small chunks
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 bay leaf
~ Salt and freshly ground black pepper
2 cups water
½ cup dry red wine


  1. Preheat oven to 300 degrees. Dry the lamb cubes and season with salt and pepper.
  2. Heat a large thick bottomed Dutch oven on medium-high heat with 1 tablespoon oil. Once the oil begins to smoke, add ½ the lamb pieces and brown on all sides. Remove from heat and transfer to a plate. Add another tablespoon of oil, brown the remaining meat and transfer from plate.
  3. Lower heat to medium and add the onions. Cook onions until softened, about 5 minutes. Add garlic and stir for 30 seconds. Add wine, scraping up the browned bits of meat and onion on the bottom. Add meat and any juices on plate, thyme, bay leaf and water. Bring to a simmer, cover and place pot in the oven. Cook for 1 hour.
  4. Stir in potatoes, carrots and turnips. Cover, return to oven and cook until lamb is done, about 45 minutes to an hour. Let sit for 5 minutes, taste and adjust salt and pepper as necessary. Serve.