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Our Take on the Classic Irish Stew

Nothing warms the cockles of your heart more than a hot Irish stew. Winter has been a little bit savage this year, so battening down the hatches and serving up a heart warming dish like this for the family is an absolute winner.

Of course, as with a lot of Irish recipes their beginnings were humble. For this one we've gone a little bit fancy by using organic lamb chops from our local butcher.
This recipe is super easy, give it a go!

  • 12 lamb chops
  • 1 lb baby onion
  • 1 1⁄2lbs tiny new potato
  • 9 ounces baby carrots
  • 6 sprigs thyme
    • 2 tablespoons all-purpose flower
    • 2 1⁄2cups lamb or vegetable stock
    • salt & freshly ground black pepper
    • parsley chopped
    • chives chopped


    1. Preheat oven to 180°C Brown the chops in a non-stick frying pan, then layer up in a large casserole dish with the vegetables and thyme, seasoning between layers.

    2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.

    3.Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
    4. Garnish with the freshly chopped herbs and serve with green vegetables, if wished.
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