Irish Lamb Stew

By June 6, 2019May 16th, 2020Lamb
Irish Lamb Stew

Challenge 2019 sent in by Val

Thanks Val, The meat just melts in your mouth and so succulent, well worth making 



Prep time

20 Minutes

Cooking time

2½ – 3 Hours


  • 1 tablespoon plain flour
  • salt and pepper
  • 3 lamb neck chops
  • 1-2 tablespoons oil 
  • ½ -1 onion, roughly chopped
  • 1 potato, peeled and cubed
  • ½ carrot, cut into thick slices
  • ½ tablespoon tomato paste
  • ¾ cup of warm water
  • 1 tablespoon bonox or 1 beef stock cube crumbled
  • ¼ cup chopped parsley


  • Place flour, salt and pepper into a ziplock bag or bowl and mix well
  • Coat the chops in the seasoned flour, dust off excess and reserve the remainder of the flour
  • Preheat oven 140ºc
  • Heat a frypan over medium-high heat. Add 1 tablespoon of oil and sear the chops on both sides, you may need to add more oil 
  • In a small jug combine the remainder of the flour, tomato paste and a little water, stir well. Add the warm water, bonox or beef cube to the flour mix and keep stirring until smooth. Add parsley and stir
  • Arrange the chops on the bottom of a small ovenproof dish and top with the onions, potatoes and carrots. Pour the liquid over the chops and vegetables, cover with foil and bake in preheated oven for 2½ hours, remove the foil and continue to cook for another 30 minutes or until the sauce has thickened and chops are tender and meat is falling off the bone
  • Serve and Enjoy!

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