Irish Lamb Stew with Bacon
Ingredients
- 2 1/2 pounds lamb shoulder
- 6 slices bacon
- 2 pounds potatoes
- 2 large onions
- 2 large carrots
- 1 turnip turnip
- 2 tablespoons pearl barley
- 1 teaspoon dried thyme
- alt and freshly ground black pepper alt and freshly ground black pepper salt and freshly ground black pepper
- 1 quart stock
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Instructions
- Heat a large (6-quart), thick-bottomed Dutch oven on medium heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly.,Place the cooked bacon strips on a paper-towel-lined plate to absorb the excess fat. Chop the bacon and set aside.
- Remove all but 2 tablespoons of bacon fat from the pan (do not pour the removed fat down the drain or it will clog the drain pipes). Increase the heat to medium high.,Working in batches as to not crowd the pan, brown the lamb pieces on all sides, taking care not to stir the lamb pieces so they can get sufficiently browned.
- Start first with a layer of lamb, then add a layer of potatoes, onions, turnips, carrots, and chopped bacon. Add another layer of lamb and then another of vegetables. Add the barley, thyme, black pepper and a teaspoon of salt.
- Bring to a boil. Reduce the heat to a bare simmer and let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is fork tender and falling off the bones.
- Skim excess fat. Use tongs to pick out and remove the bones. Adjust seasonings, adding salt and pepper to taste.
Source
Original recipe: View Original