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Irish Lamb Stew
Nov. 15th, 2011 08:59 amI didn't follow the recipe particularly closely, instead opting to do a variation on this recipe. This led to less than stellar results.
I did start with throwing the cubed lamb pieces and bones from some lamb loin chops and the lamb shank into a pot, covering with cold water (should've at least used some kind of broth), and bringing that to a boil. Then lowered to a simmer, covered and simmered for 40 minutes to start the basis of the stock. After 40 minutes, I added two pinches of salt, about a 1/4 teaspoon of ground pepper. Laid down a layer of the chopped carrots and onion rings, and put some sweet potato chunks over that (since I didn't have any regular potatoes). I think the recipe was right...I should've waited 20-30 minutes and then added the potatoes on top. I also shouldn't have been cavalier and just mixed the potatoes into the soup. They got very very soft and mushy. I left it to simmer for another hour after the vegetables were added.
I liked the texture of the meat -- very tender and soft. Overall taste was pretty bland (which B notes is true to traditional Irish cooking). I still liked this but I think I was mostly liking the hot soup in cold winter comfort aspect of it. It's not too difficult though so I would make it again if I could remember to start it early enough. I served this over egg noodles. My boyfriend B liked it ok but didn't think it was all that memorable compared to many of the other recipes I've tried.
I did start with throwing the cubed lamb pieces and bones from some lamb loin chops and the lamb shank into a pot, covering with cold water (should've at least used some kind of broth), and bringing that to a boil. Then lowered to a simmer, covered and simmered for 40 minutes to start the basis of the stock. After 40 minutes, I added two pinches of salt, about a 1/4 teaspoon of ground pepper. Laid down a layer of the chopped carrots and onion rings, and put some sweet potato chunks over that (since I didn't have any regular potatoes). I think the recipe was right...I should've waited 20-30 minutes and then added the potatoes on top. I also shouldn't have been cavalier and just mixed the potatoes into the soup. They got very very soft and mushy. I left it to simmer for another hour after the vegetables were added.
I liked the texture of the meat -- very tender and soft. Overall taste was pretty bland (which B notes is true to traditional Irish cooking). I still liked this but I think I was mostly liking the hot soup in cold winter comfort aspect of it. It's not too difficult though so I would make it again if I could remember to start it early enough. I served this over egg noodles. My boyfriend B liked it ok but didn't think it was all that memorable compared to many of the other recipes I've tried.
