Lamb is tender, sometimes gamey and packed with protein. It also contains vitamin A, vitamin B-6, iron and zinc. Most commonly served in the spring, this less commonly used red meat is a regular ingredient in Irish cooking. Among the Emerald Isle's traditional dishes, lamb stew is one of the most popular. Choose your cut There are four basic cuts of lamb: shoulder, rack, loin and leg. Good quality lamb can be expensive. Consult with your butcher to get the most for your budget. The Belmont Butchery's Tanya Cauthen suggests buying legs if you're planning to feed a big group. For date nights and special occasions, a rack of lamb is sure to impress. In the kitchen Jonathan Nadolski, owner of Nadolski's Butcher Shop in Goochland, prefers leg of lamb braised with port wine and fresh fennel. Lamb is good grilled, roasted or in stews or curries, and dried lamb meat makes a nutritious snack. Lamb has less marbling than other red meats, so most of the visible fat is on the outside edge. Trimming excess fat helps reduce the cholesterol and saturated fat. However, it is usually better to do this after cooking, because fat protects the meat from drying out. Raise a glass To really tap into the Irish spirit for St. Patrick's Day, try pairing ale with your meal. The caramel flavor in an Irish red ale, such as Smithwick's, goes well with the strong flavor and tenderness of lamb meat. A pale ale, like McSorley's or Sierra Nevada, provides enough hops to cut through lamb's fat without overpowering the flavor.
Recipe
Irish Stew Contributed by chef Rod Johnson of O'Toole's Restaurant & Pub
- 1 1/2 pounds of lamb stew meat (usually cut from the shoulder, for the most flavor)
- 2 teaspoons of olive oil
- 1/2 cup of water
- 2 cups of peeled potatoes
- 5 ounces of chopped onions
- 1 cup of chopped carrots
- 1 cup of chopped turnips
- 1 teaspoon of salt
- 1/2 teaspoon each of dried marjoram, thyme and rosemary, crushed
- 1/8 teaspoon of black pepper
- 2 tablespoons of all-purpose flour
- 3 tablespoons of fresh parsley, chopped
- 2 tablespoons of milk
- 1 teaspoon of beef base or a bouillon cube
In a stock pot over medium heat, brown the meat in the oil. Add the water and bring it to a boil. Then reduce the heat, cover the pot and let it simmer for 1 hour. Add the potatoes, onions, carrots, turnips, beef base and seasonings. Turn the heat back up to medium and bring the mixture to a boil. Once again, reduce the heat, cover the pot and let it simmer for 30 minutes, or until the vegetables are tender. In a small bowl, combine the flour and milk and mix them until the consistency is smooth, then stir it into the stew. Bring the stew to a boil, then stir it for 2 minutes or until it thickens.
