Irish Lamb Stew and Colcannon
Lamb Stew - Stobhach Uan
- 2 Lbs boneless lamb neck or shoulder, trimmed and cut into cubes
- 1/2 Cup pearl barley, washed
- 1/2 Lb potatoes, cut into chunks
- 3 large carrots, thickly sliced
- 2 large leeks, well trimmed and thickly sliced
- 1/2 Cup baby pearl onions, peeled
- 1/4 to 1/2 Lb rindless piece smoked bacon, diced
- 2 fresh thyme sprigs
What to do with them
- Place the boneless lamb pieces in a clean, large heavy-based pan and pour over the cold reserved stock. Bring to the boil, then skim off any scum from the surface and stir in the barley.
- Reduce the heat and simmer for 50 minutes, until slightly reduced and the lamb is almost tender.
- Add the potatoes to the lamb with the carrots, leeks, baby pearl onions, smoked bacon and thyme and simmer for 30 minutes, or until the lamb and vegetables are completely tender but still holding their shape. Season to taste.
- Transfer the stew to a warmed casserole dish and scatter over the parsley. Serve straight to the table with a separate dish of colcannon.
by Neven Maguire
- 1 Lb even-sized potatoes
- 1/2 Savoy cabbage, cored and thinly shredded
- 1/3 Cup milk
- 2 Tbs butter
- Green onions, finely chopped
- Salt and pepper
What to do with them
Place the unpeeled potatoes in a pan of salted water and bring to the boil. reduce the heat and simmer for 20 - 25 minutes, or until tender. Drain and return to the pan, then cover with a towel for five minutes to dry off. Leave to cool slightly.
Meanwhile, blanch the shredded cabage in a separate pan of boilng salted water for two to three minutes, until tender but still crisp. Drain well and refresh under cold running water.
Pour the milk into a small pan and add the butter and green onions. Warm gently for a few minutes without boiling. You want the green onions to remain crunchy.
Peel the cooked potatoes and mash well, using a potato ricer, in a clean pan. Gradually pour in the warm milk mixture, beating continuously with a wooden spoon to combine. Fold in the cabbage and then gently reheat, stirring constantly. Season to taste.