Yesterday, I pseudo-celebrated Saint Patrick’s Day with my kids, my boyfriend, his 3 kids and a friend. I’m not Irish, but he is. Does it really even matter? It’s kinda fun to find a reason to celebrate St. Patrick’s Day, especially when said celebration revolves around food. Of course, I am not sure a celebration would even be a celebration without food.
Anyway, getting back to the food… I created a lovely lamb stew for the crew, along with a radish & pea salad with goat cheese and my friend Julie’s carrot cake! What a feast! My kids LOVE lamb, and I do too! Any chance or excuse I get to make lamb, I am on it like white on rice.
This lamb stew couldn’t be simpler either. It’s a dump it in the crockpot and forget it recipe! Gotta love those! You can make this stew with turnips instead of potatoes for a lower carb/GAPS friendly version. My boyfriend is Irish, therefore he loves his potatoes. Therefore, we had potatoes! PO-TA-TOES! (ha, now I’m thinking about Sam in the ‘Lord of the Rings’ explaining what potatoes are to Golum, my mind it wanders so…)
I know you will love this hearty simple stew. Apparently, a traditional Irish stew isn’t typically served in the winter or early spring, but in early summer when the lamb are young, and the new onions and carrots are just coming in. I did not know that, how we alter tradition so! Now, on to the recipe…………..I hope you enjoy it, we most certainly did!
- 3 pound lamb roast or 3 lbs lamb chops or shoulder not less than an inch thick
- 2 pounds small organic red potatoes or turnips, quartered
- 1 pound carrots, cut in large chunks
- a large bunch of kale, destemmed and chopped
- 2 large onions, chopped or 12 baby onions, peeled
- 1 head of garlic, peeled
- several pinches of tarragon
- 3 -4 bay leaves
- 2-3 sprigs of fresh thyme
- crushed black pepper
- coarse sea salt
- 4 cups homemade beef stock
- 4 tablespoons butter
- Cut the meat into 2 ounce pieces.
- Place all the ingredients in a crockpot and simmer on low for 7-8 hours.
- If you like you can pour off the liquid at the end of the cooking time, and thicken with a roux using arrowroot flour. Then check for seasoning, add some chopped fresh parsley and chives if desired and pour the thickened sauce back over the stew.