Irish Fare with a Modern Flare

Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions, herbs and sometimes carrots. This up-to-date version with lamb leg steaks is leaner and more colourful.

Number of servings :

Prep time:

Cooking time: 2 hours 20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


500 g boneless lean lamb leg steaks, trimmed of visible fat and each steak cut into 4 pieces
1 kg potatoes, peeled and thickly sliced
1 large onion, sliced
500 g carrots, thickly sliced
2 tablespoons chopped parsley
1 teaspoon fresh thyme leaves
1 tablespoon snipped fresh chives
pepper to taste
1 3⁄4 cups hot reduced-salt
vegetable stock
chopped fresh thyme and parsley to garnish



  1. Preheat the oven to 160ºC. In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock.
  2. Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.
  3. Increase the oven temperature to 200ºC. Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve hot, sprinkled with more thyme and parsley.


Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:574

Irish Fare with a Modern Flare
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Irish Fare with a Modern Flare
Print Recipe

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