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Irish Lamb and Vegetable Stew Topped with Herb Scones
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Oven-safe pot or Dutch oven

Ingredients
  

  • 1 lb lamb shoulder, cut into 1-inch chunks
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 2 celery stalks, sliced
  • 4 cups lamb stock
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 cup cold butter, cubed
  • 1/2 cup milk
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1/2 tsp salt

Instructions
 

  • Season the lamb with salt and pepper. Brown the chunks in a large pot over medium heat until they develop color on all sides. Remove and set aside.
  • Add the onions, carrots, and celery to the pot. Cook for 5 minutes until the onions soften.
  • Stir in the 2 tablespoons of flour and cook for 1 minute. Return the lamb to the pot along with the potatoes, stock, thyme, and bay leaves.
  • Bring to a simmer, cover, and cook for 1 hour until the lamb is tender. Remove the bay leaves and taste for seasoning.
  • Heat the oven to 400°F. In a bowl, mix the 2 cups of flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  • Stir in the milk, parsley, and chives to form a soft dough. Drop spoonfuls of the dough over the hot stew.
  • Bake uncovered for 20 minutes until the scones are golden and risen.

Notes

Make the stew a day ahead and reheat it before adding the scone dough so the base stays hot enough to help the scones rise evenly. Use cold butter straight from the fridge for the best scone texture. Leftovers keep in the fridge for two days, but warm them gently to avoid drying out the scones.
Course: Main Course
Cuisine: Irish
Equipment: Large pot, Mixing bowl, Oven-safe pot or Dutch oven