Lamb Stew (Ballymaloe, Ireland)

The definitive recipe for Irish stew simply doesn't exist because each household has its own family recipe. It is said, however, that people in the south of Ireland always add carrots, but people north of County Tipperary do not. Many people make their stew by placing alternate layers of meat, onions, carrots and potatoes, seasoned with salt and pepper, in a pot, covering with water, and stewing gently for a couple of hours. If you sear the meat and vegetables before stewing, as they do at Ballymaloe, it seals in the delicious sweet flavours.

2½-3 lbs lamb chops (gigot or rack chops) not less than 1" (2.5 cm) thick (1.35 kg)
8 medium or 12 baby carrots
8 medium or 12 baby onions
8-12 potatoes, or more if you like
sea salt
black pepper, freshly ground
1¼-1½ pts (3-3¾ cups) lamb or beef stock (750-900 mL)
1 sprig thyme

Garnish:
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh chives, chopped

Roux:
4 oz (1 stick) butter (110 g)
4 oz (1 cup) all-purpose flour, unbleached (110 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).

Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.

Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat.

Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. 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 thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan.

Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1-1½ hours approximately, depending on whether the stew is being made with lamb or hogget.

When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

Irish Stew with Pearl Barley:
Add 1-2 Tbsp. pearl barley with the vegetables. Increase the stock to 2 pints (5 cups, 1.2 L) as the pearl barley soaks up lots of liquid.