Irish Lamb Stew

Name: Irish Lamb Stew
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 lbs lean boneless Lamb, cut into 1" cubes; 1 lb Streaky Bacon, cut into 1/2" cubes; 1 tsp Salt + more to taste; 1/2 tsp Pepper + more to taste; 1/4 tsp crushed Rosemary + more to taste; 1/4 tsp crushed Thyme + more to taste; 1 Bay Leaf; 2 cups Cold Water; 1 lb White Pearl Onions; Boiling Water

Nona Cooks @NonaCooks

This recipe is from Hubby's paternal 'Nana' (grandmother). We spoke on the phone twice before Hubby and I were wed and off to Germany. She was pure Irish, lilting accent and all. She gave me this recipe on our second phone call. I was so grateful and asked what I could give her. Her answer, a great-granddaughter! All the great-grandkids were boys and she longed for a girl. Sadly she passed away while we were in Germany... and sadder still we only have a son. I wish we could have met... I bet she would have had endless stories to tell! This has become our traditional Samhain dinner and a remembrance of Nana. This recipe is very different from others, which have carrots and potatoes. I asked Nana about the missing root veggies and she stated that it is meant to be served with Colcannon, a mashed potato and cabbage or kale dish, so didn't need them. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

Nona Cooks @NonaCooks

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Ingredients

2 to 2½ hours

6 to 8 servings

2 lbslean boneless Lamb, cut into 1" cubes
1 lbStreaky Bacon, cut into 1/2" cubes
1 tspSalt + more to taste
1/2 tspPepper + more to taste
1/4 tspcrushed Rosemary + more to taste
1/4 tspcrushed Thyme + more to taste
1Bay Leaf
2 cupsCold Water
1 lbWhite Pearl Onions
Boiling Water

Saved

Steps

2 to 2½ hours

1

Cut as much fat off the lamb as possible. Cube both the lamb and bacon. Weigh the meats afterwards to ensure there is 2 pounds and 1 pound respectively.
2

Place the meats, herbs, and spices into a large Dutch oven. Start with the measured amounts of spices, especially the salt. Pour cold water over the ingredients and stir well. Bring the water to a boil, removing any scrum that forms. Lower heat to simmer, cover, and cook for about 1 to 1½ hours.
3

While the stew is cooking, bring a large pot of water to a rolling boil. Trim the root end of each onion while the water is heating up and fill a large bowl with ice water. Place pearl onions into the boiling water and boil for 1 to 2 minutes. Get onions out of the boiling water using a strainer and plunge into the ice water. As soon as they are cool enough to handle, pinch the top and the onions will pop out of the skin.
4

Add the onions to the stew and continue simmering until the onions are slightly soft and the meats fork tender, about ½ hour. Adjust the spices to taste. Be careful when adding salt, it will concentrate as the broth evaporates.
5

Serve with Irish Soda Bread and Colcannon for a traditional Irish meal. Add Barmbrack for an Irish Samhain/Halloween Feast.