Win a meal for 2.
To enter our competition Click here
We all know what to do with the turkey trimmings at Christmas, but what do you do with leftover lamb?
Traditional Irish stew is a great way to use up leftover lamb and any of the vegetables you still have in from your Easter Sunday dinner. We say traditional here because originally Irish Stew was made with lamb, but has been swapped for beef in recent recipes. So here’s our very own Lamb Stew recipe from James Street South Cookery School. If you didn’t get your lamb fix on Sunday, you can always pop into The Bar + Grill and try out our new lamb addition to the menu – Lamb chop, minted shallots and anchovy butter (pictured).
Ingredients for the stock (makes one litre)
1kg lamb bones and trimmings
2 medium carrots
2 sticks celery
1 medium onion
2 cloves garlic
A sprig of rosemary and thyme
Ingredients for stew
1 tbsp. olive oil
400g diced lamb
2 sticks of celery
1 medium leek
400ml lamb stock
Fresh sprig of rosemary
100g pearl barley
For more delicious recipes, check out James Street South Cookery School on https://www.facebook.com/jamesstsouth
Please select your party size and the date and time you require. If there is no availability showing please call us directly on 028 95600 700 as we may be able to help.
For private events or groups of 6 or over please call us directly on 028 95600 700.
Join our mailing list and you could become a winner of a meal for 2 at our restaurant. A winner is chosen every month and announced on our facebook page and website.