Adapted from Colin
Quinn's Irish Lamb Stew
2 tbsp olive oil
2 medium onions, chopped
pounds boneless lamb shoulder, cut into 1-inch cubes
2 tsp fresh
6 medium russet potatoes, chopped into chunks (I used new
3 cups chicken stock
1/2 tsp Worcestershire
6 medium carrots, sliced on the bias
1/4 cup pearl barley
cup heavy cream
salt and pepper, to taste
- Heat olive oil
in a large pot over medium-high heat.
- Add the lamb shoulder
and brown the meat. Remove from pot.
- Reduce heat to
medium-low, and add onions, thyme, salt, and pepper. Cook, stirring,
until onions are soft and translucent.
- Add potatoes,
chicken stock, and Worcestershire sauce. Cover and cook for 1 hour.
carrots, barley, and heavy cream to pot. Cover and return to oven. Bake
until lamb and barley are tender, 30 to 45 minutes.
with salt and pepper and sprinkle with chopped parsley before serving.