Entree: Isle of Man – Manx Loaghtan Lamb Stew

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 2 lb (907 g) Manx Loaghtan lamb shoulder, bone-in, cut into 1½–2 in (3–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour, for dusting
- 2 large onions, roughly chopped (approx. 12 oz / 340 g)
- 3 cloves garlic, minced (approx. 9 g)
- 3 medium carrots, peeled and cut into 1 in (2.5 cm) pieces (approx. 10 oz / 285 g)
- 1 medium swede/turnip (rutabaga), peeled and cut into 1 in (2.5 cm) cubes (approx. 12 oz / 340 g)
- 1 lb (454 g) Maris Piper or Yukon Gold potatoes, peeled and cut into large chunks
- 1/2 cup (90 g) pearl barley, rinsed
- 4 cups (960 ml) lamb or beef stock
- 1 cup (240 ml) water (adjust as needed)
- 2 tbsp (30 ml) tomato paste
- 2 tsp (8 g) fresh thyme leaves or 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Pat the lamb dry, toss lightly in the flour to coat, and season with salt and pepper. Heat the oil and butter in a large heavy-bottomed pot over medium-high heat and brown the lamb in batches until well caramelized; transfer browned pieces to a plate.
2. Reduce heat to medium. Add the chopped onions and a pinch of salt to the pot and cook, stirring, until soft and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and thyme, cook 1 minute, then return the lamb to the pot. Pour in the stock and 1 cup (240 ml) water, add the bay leaves and Worcestershire sauce if using, and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
4. Cover, reduce heat to low, and simmer gently for 1 hour. After 1 hour add the carrots, swede/turnip, and pearl barley; continue to simmer, partially covered, for another 35–45 minutes.
5. Add the potatoes and continue to simmer until the lamb is fork-tender and the barley and vegetables are cooked through, about 20–30 minutes. If the stew is too thin, uncover and simmer to reduce; if too thick, add a little hot water or stock.
6. Adjust seasoning with salt and freshly ground black pepper. Discard bay leaves, stir in chopped parsley, and serve hot with crusty bread or boiled greens.