Name: Irish stew
Yield: 10 servings
Cuisine: Irish
Ingredients: 300g soaked overnight in water whole wheat; 2kg cut into 3cm cubes lamb loin chops; 120ml olive oil; 24 Skinned shallots; 4 large Carrots; 2 turnips; 1 celeriac; 350g charlotte potatoes; 150ml white wine; 1 tsp caster sugar; 4 sprigs fresh thyme; 4 sprigs oregano; 450ml chicken stock

Beef

10 servings

808 cal/serving

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Drain, rinse and cook the soaked whole wheat in plenty of water until tender, then drain and set aside

Whole wheat

Step 3

Season the lamb with salt and pepper

Lamb loin chops

Step 4

Heat oil in a large deep sauté pan and sear the lamb in batches until browned on all sides, transferring browned pieces to a bowl

Lamb loin chopsOlive oil

Step 5

Lower heat, add oil and fry the shallots until caramelised, then tip them into the lamb bowl

Olive oilShallots

Step 6

Add more oil as needed and sear the carrots, turnips, celeriac and potatoes until nicely browned, transferring them to the bowl with the lamb

Olive oilCarrotsTurnipsCeleriacCharlotte potatoes

Step 7

Add the white wine, caster sugar and fresh thyme and oregano to the pan, season with salt and pepper and boil on high for about three minutes

White wineCaster sugarFresh thymeOregano

Step 8

Tip the lamb, seared vegetables and cooked whole wheat back into the pot, add the chicken stock, cover, bring to a boil for five minutes and transfer to the oven for an hour and a half

Lamb loin chopsShallotsCarrotsTurnipsCeleriacCharlotte potatoesWhole wheatChicken stock

Step 9

Remove the lid if there is excess liquid and boil to reduce for a few minutes