Recipe: Spring lamb stew

- Recipe by Avoca -

A WORD FROM THE CHEF

Tuck into a bowl of AVOCA’s warm and comforting Irish Spring lamb stew. Made with tender lamb and fresh Irish vegetables and herbs, this hearty dish is sure to be a crowd pleaser. Serve with a slice of crusty bread and a generous serving of creamy butter.

INGREDIENTS

One head of garlic

5tbsp rapeseed oil

850g diced lamb shoulder

One large onion, diced

Two carrots, peeled and diced

Three celery stalks, diced

70ml white wine

Five sprigs of fresh thyme

Two sprigs of fresh rosemary

Two bay leaves

750ml vegetable stock

Zest of one small lemon and 2tbsp juice

300g baby potatoes, halved or quartered

60g pearl barley

4tsp chopped fresh flat-leaf parsley

4 tsp chopped fresh mint

Fine sea salt and freshly ground black pepper

Crusty bread to serve

METHOD

Preheat the oven to 180°C.

Put the whole, unpeeled garlic cloves on a square of tin foil and wrap it up into a parcel, making sure it’s tightly sealed. Roast the garlic in the oven for 15 minutes, until soft. Open the foil packet and allow to cool slightly, then squeeze the roasted garlic out of its skins with the back of a knife. Set aside.

Heat three tablespoons of the oil in a large heavy-based casserole over a high heat. When the pan is smoking hot, season the diced lamb with salt and pepper. Working in batches so that you don’t crowd the pan, add the lamb and cook just until browned. Use a slotted spoon to transfer to a bowl, then pour off all the fat and oil in the pan.

Reduce the heat to medium and add the remaining two tablespoons of oil, then add the onion, carrots, celery and a pinch of salt and cook for about 10 minutes, until softened.

Add the wine and let it bubble up for a minute or two, stirring to deglaze the pan. Add the lamb back to the pan along with the roasted garlic, thyme and rosemary sprigs, bay leaves, stock and lemon zest.

Cover the pan and bring to the boil, then transfer to the oven and cook for 45 minutes, until the lamb is tender.

Add the baby potatoes to the lamb. Return the casserole to the oven and cook, still covered, for 30 minutes more, until the potatoes are completely cooked through.

Meanwhile, cook the barley separately in a pan of boiling water for 25 to 30 minutes, until tender. Drain, then add the cooked pearl barley to the lamb along with the parsley, mint and lemon juice. Return to the oven to cook for a further two to three minutes, then taste and adjust the seasoning.

To serve, bring the stew straight to the table along with plenty of good crusty bread to let everyone help themselves.

ABOUT AVOCA

Established in 1723 as a handweaving company, AVOCA continues today to produce quality wool products from the original site at AVOCA, Co Wicklow. It also comprises 14 stores and is famed for their award-winning cafés, luxury homewares, fashion, accessories and gifting ranges.

This recipe is from Avoca's new cookbook AVOCA at Home.

It retails for €27.95 and can be purchased in store or online at: www.avoca.com