Irish Lamb Stew
I got this recipe in the New York Daily News a while back. They published it a few days before Saint Patrick’s Day and I’ve always wondered how authentic it really is with olive oil, tomato paste and red wine as ingredients. Authentic or not it’s a tasty hearty stew.
Season room temperature lamb with salt and black pepper and coat with flour. Sear until browned and remove from pot. Add more oil and sweat onions, garlic and carrots – S&P.
Make a hot spot and caramelize tomato paste then mix. Add barley, stirring constantly for 5 minutes. Deglaze pot with wine.
Return lamb, stocks and bouquet garni (3 sprigs each rosemary and thyme wrapped around 3 bay leaves.)
Simmer low for 45 minutes, covered. Check for seasoning. Remove bouquet garni and add potatoes and pearl onions and cook for another 30 minutes or until potatoes are done.
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Capozzelli di Angnelli Yes, it’s a lamb’s head. The padrone would get the loin, legs and chops and the peasants had to make what was left taste good.
- 1 lamb head, split in half
- Salt and black pepper
- 1 tsp oregano
- ½ lemon plus more for serving
- 1 clove garlic, minced
- ½ cup olive oil
Place room temperature halves on a platter and liberally season with salt and black pepper. Mix ½ tspn each, salt and black pepper with oregano, lemon juice, garlic and oil (save some oil to grease baking pan). Rub halves with marinade and allow to sit at room temperature for one hour.
Roast for 90 minutes in an oven pre-heated to 325o. Starting with cut side up, turn and baste with drippings every ½ hour. At the end of 90 minutes remove it from the oven and turn on the broiler.
Baste and place in broiler, eye side up, about 6 inches from flame for 2 minutes until lightly browned. When done, let it rest for about 5 minutes and serve with lemon wedges.