St. Patrick’s Day is not my favourite holiday but it is one I seem to celebrate every year. I wear green, I paint my nails green and gold and of course, I bake and cook.
This year, I busted out Brown Eyed Baker’s Irish Car Bomb recipe again because it is perfect and totally lovely. Between juggling my purse, lunch and a massive container of cupcakes, trying to hold on to the subway pole and not making eye contact with people so they don’t ask for treats, I narrowly made it to work without a smushed or dented cupcake. Phew. I think it was worth it as all the cupcakes were munched and not a trace remained.
For lunch I made Irish Lamb Stew (from Williams-Sonoma Soup of the Day – March 17). Giancarlo and I made this stew together and it was the first thing we truly made together – cue your awwwws.
This stew was amazing. It has a huge depth of flavour and texture. Because the ingredients are layered, the bottom layer of potatoes and onion complete dissolve and create a thick, flavourful base for the stew. The top layer of potatoes and onion maintain their shape and texture creating distinguishable chunks of deliciousness. The lamb is chewy, moist and tender.The thyme permeates the entire soup and gives it this rich, intense flavour. Yummmm.
This stew will become a staple for St. Patrick’s Day in our house. It is a few days late but you should make it anyway!
Recipe is below the cut and happy munching!
2lb boneless lamb shoulder, trimmed and cut into 1-inch cubes
4 white boiling potatoes, peeled and cut into slices ½ inch thick
2 yellow onions, cut in half lengthwise and then crosswise into slices ½ inch thick
1 large turnip, peeled and cut into slices 1/4 inch thick
2 thyme sprigs, or 4 tsp dried thyme
3 flat-leaf parsley sprigs, plus more for garnish
Salt and freshly ground pepper
In a large, heavy pot, combine the lamb cubes with water to cover. Drain and add fresh water to cover by 1 inch. Bring to a boil over high heat and boil forr 5 minutes. Using a slotted spoon, transfer the lamb to a dish. Pour the broth into a bowl.
Layer half of the potato slices in the bottom of the same pot. Cover with half of the onion slices and then top with all of the turnip slices. Distribute the lamb evenly over the turnips and top with the thyme and the 3 parsley sprigs. Season with 1 tsp salt and 4 tsp pepper. Top with the remaining onions and then the remaining potatoes. Strain the lamb broth through a fine-mesh sieve over the potatoes. Bring to a low boil over high heat. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 2 hours. Discard the thyme and parsley sprigs from the pot. Serve, garnished, with parsley sprigs.