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Louise's Irish stew
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Light and refreshing twist on traditional Irish stew, featuring a zesty lemon thyme gremolata to balance the rich lamb flavors.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 kg (about 6) lamb chump chops, fat well trimmed
  • 2 onions, halved, thinly sliced
  • 2 carrots, unpeeled, trimmed, thickly sliced diagonally
  • 2 (about 520g) Carisma potatoes, unpeeled, cut into 5mm slices
  • 1 (about 430g) purple sweet potato, peeled, cut into 5mm slices
  • 2 bay leaves
  • 2 sprigs fresh lemon thyme
  • 1L (4 cups) fresh gluten-free chicken stock
  • 400g green beans, steamed, to serve
  • 125.00 ml fresh continental parsley leaves, finely chopped
  • 62.50 ml fresh lemon thyme, finely chopped
  • 1-2 garlic cloves, crushed
  • 1 lemon, finely grated rind
Instructions:
  • Preheat oven to 170C/150C fan forced. In a large flameproof ovenproof dish, heat oil over high heat. Season chops with pepper, then sear for 2-3 minutes per side until browned. Remove chops from dish and let them rest on a plate.
  • Sauté the onions in the pan until just softened, then transfer to a heatproof bowl. Layer the carrot, potato, sweet potato, and cooked onion with the lamb chops in a baking dish. Sprinkle with bay leaves and thyme, then pour over the stock. Cover and bake until tender, about 2 hours and 15 minutes.
  • Prepare the gremolata by mixing all ingredients in a bowl until well combined.
  • Portion the stew into individual serving bowls, then generously sprinkle the lemon gremolata on top before serving alongside the steamed green beans.

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