Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over ...

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

These recipes offer a taste of Irish cuisine, making them ideal for making on St. Patrick's Day. The collection of 17 Irish ...

Season with salt and pepper and add 4 cloves of garlic, 3 potatoes and 2 carrots and fry them all together in the pan. 7. For extra flavor add 1 tsp of butter. 8. Pour 1 pint of dark beer to de-glaze.

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

This olive-crusted lamb with adzuki bean stew is a hearty and flavorful dish. The lamb is coated in a crust made from olives, breadcrumbs, and herbs, which adds a delicious crunch to each bite. The ...

(Photography: Tim Roberts, Styling: Lucy Busuttil, Food preparation: Clare Maguire, Recipes: Kim Coverdale and Sarah Murphy) Spiced lamb cutlets are the perfect way to show off your cooking skills ...