Irish Lamb Chop Stew

This is the old-country version of Irish stew, the way it was made before browning meat became a habit. The lamb, potatoes, and onions go into the pot raw, layered up with seasoning between each, and slow-roast for two hours until everything has melted into everything else.

No browning means a paler stew, but a more tender one. The lamb fat renders slowly into the broth and the potatoes break down at the bottom, naturally thickening the stock without any flour or roux.

Ending with potatoes on top isn’t just for show. They protect the lamb from drying out and absorb the steam, turning into pillowy, gravy-soaked layers by the time the stew is done. The buttered foil under the lid is another protective step, it forms a seal that traps the steam and bastes the top potatoes as they bake.

Use real meat stock if you can. With this few ingredients, the broth is doing most of the flavoring.

Chef Tips

• Cut the lamb into generous chunks (about 2 inches), smaller pieces dry out over a two-hour bake.
• Slice potatoes about a half-inch thick so they hold their shape but cook through.
• Layer the onions between the meat and potatoes; the moisture they release keeps everything from sticking.
• Stovetop works if you don’t want to use the oven, just maintain a low simmer and shake the pan rather than stirring, which would break up the layers.

Variations

• Add 2 sliced carrots between the meat and potato layers for sweetness and color (a common modern addition).
• Stir in a tablespoon of pearl barley with the stock for a chunkier, more rustic stew.
• Splash in a half cup of Guinness or other stout in place of some of the stock for a richer, maltier version.