Lamb and Leek Stew Recipe

A tasty Irish leek stew
Yield:     Preparation Time:     Cooking Time:
A variation of the common Irish stew with just as much flavor.


1kg stewing lamb
3 carrots, peeled and sliced
2 large leeks
2 tablespoons light olive oil
750ml light chicken or vegetable stock
3 medium sized potatoes, peeled and thickly sliced
1 sprig of thyme and a bay leaf
25g butter
A large handful of parsley
Salt and black pepper

Recipe Instructions

Prepare the leeks.
Cut off the upper half of the leeks and discard the coarse outer leaves. Slice and wash thoroughly.

Cook the meat.
Heat 1 tablespoon of oil in a casserole pan and brown the lamb pieces on each side. Remove the meat from the pan and set aside. Put the tops of the leeks and one of the carrots (roughly chopped) into the pan and fry for a couple of minutes. Return the meat to the pan, add the herbs and pour over enough stock to cover the meat. Bring this to the boil. Reduce the heat and simmer for 1 ½ hours until the meat if falling off the bones.

Remove the chops from the pan and strain the stock into bowl and allow to cool. Discard the herbs and vegetables used for flavoring. Take the meat off the bone and remove any excess fat or connective tissue.

Cook the vegetables.
Heat the remaining oil in a pan and add the butter, leeks, carrots and potatoes and cook covered for 7 – 8 minutes on a low heat until the vegetables begin to soften. Skim the fat off the cooking liquid and bring back to the boil for another 15 minutes until the vegetables are tender.

To finish.
Return the meat to the pan and heat through. Season with salt and pepper and garnish with the finely chopped parsley.


Main course