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
- To make the stock pre-heat the oven to 200°C and bake all the lamb bones and trimmings with roughly chopped carrots, celery, onion and garlic for one hour.
- After roasting place the ingredients into a pan with the herbs and add enough water to cover the contents and simmer for minimum 2 hours but up to 4.
- Strain the stock and discard the ingredients. You can place the stock in the fridge and freeze any excess for another time. Peel off the excess fat before use.
- For the stew place the olive oil into a large saucepan and fry the lamb over a moderate to high heat for a few minutes until browned.Turn the heat down to a moderate level and add the butter, the chopped celery, leek and carrot and fry for 10-15 minutes stirring.
- Add 400ml stock, bay leaf and rosemary and simmer for 90 minutes adding more stock or water as necessary. Once slow cooked it is ready to serve with fresh crusty bread.
For more delicious recipes, check out James Street South Cookery School on https://www.facebook.com/jamesstsouth
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