Entree: Jersey – Jersey Royal Potato and Lamb Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1-in (2.5 cm) cubes
- 2 tbsp (16 g) all-purpose flour
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1/2-in (1 cm) rounds
- 2 stalks celery, sliced
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 4 cups (960 ml) lamb or beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 lb (900 g) Jersey Royal potatoes, scrubbed and halved if large
- Salt, to taste (about 2 tsp / 10 g)
- 1 tsp (2 g) freshly ground black pepper
- Chopped fresh parsley, for garnish

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Toss the lamb cubes with the flour, salt (about 1 tsp) and pepper. Working in batches, brown the lamb on all sides, 4–6 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium, add the onion to the pot and cook until softened, about 6 minutes. Add the garlic, carrots and celery and cook 3–4 minutes more until aromatic.
3. Stir in the tomato paste and cook 1 minute, then add the Worcestershire sauce and 1/2 cup (120 ml) stock to deglaze the pot, scraping up browned bits.
4. Return the lamb to the pot, pour in the remaining stock, add the bay leaves and thyme sprigs, bring to a simmer, then reduce heat to low, cover and braise gently for 1 to 1 1/2 hours until the lamb is nearly tender.
5. Add the Jersey Royal potatoes, adjust seasoning with remaining salt and pepper, then simmer, partially covered, until both potatoes and lamb are tender, about 20–30 minutes.
6. Remove bay leaves and thyme stems, garnish with chopped parsley, and serve hot with some of the braising liquid spooned over the stew.