Tuck into a bowl of Avoca’s warm and comforting Irish spring lamb casserole. Made with tender lamb and fresh Irish vegetables and herbs, this hearty dish is sure to be a crowd pleaser. Serve with a slice of crusty bread and a generous serving of creamy butter.
This recipe is from Avoca's new cookbook Avoca at Home. The perfect gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes. Avoca at Home retails for €27.95 and can be purchased in store or at www.avoca.com
Avoca's Irish spring lamb casserole
Ingredients
1 head of garlic
5 tbsp rapeseed oil
850g diced lamb shoulder
1 large onion, diced
2 carrots, peeled and diced
3 celery stalks, diced
70ml white wine
5 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
750ml vegetable stock
Zest of 1 small lemon and 2 tbsp juice
300g baby potatoes, halved or quartered
60g pearl barley
4 tsp chopped fresh flat-leaf parsley
4 tsp chopped fresh mint
Fine sea salt and freshly ground black pepper
Crusty bread to serve
Method
Preheat the oven to 180°C.
Put the whole, unpeeled garlic cloves on a square of tinfoil and wrap it up into a parcel, making sure it is tightly sealed. Roast the garlic in the oven for 15 minutes, until soft. Open the foil packet and allow to cool slightly, then squeeze the roasted garlic out of its skins with the back of a knife. Set aside.
Heat three tablespoons of the oil in a large heavy-based casserole over a high heat. When the pan is smoking hot, season the diced lamb with salt and pepper. Working in batches so that you don’t crowd the pan, add the lamb and cook just until browned. Use a slotted spoon to transfer to a bowl, then pour off all the fat and oil in the pan.
Reduce the heat to medium and add the remaining two tablespoons of oil, then add the onion, carrots, celery, and a pinch of salt and cook for about 10 minutes, until softened.
Add the wine and let it bubble up for a minute or two, stirring to deglaze the pan. Add the lamb back to the pan along with the roasted garlic, thyme and rosemary sprigs, bay leaves, stock, and lemon zest.
Cover the pan and bring to the boil, then transfer to the oven and cook for 45 minutes, until the lamb is tender.
Add the baby potatoes to the lamb. Return the casserole to the oven and cook, still covered, for 30 minutes more, until the potatoes are completely cooked through.
Meanwhile, cook the barley separately in a pan of boiling water for 25 to 30 minutes, until tender. Drain, then add the cooked pearl barley to the lamb along with the parsley, mint and lemon juice. Return to the oven to cook for a further two to three minutes, then taste and adjust the seasoning.
To serve, bring the casserole straight to the table along with plenty of good crusty bread to let everyone help themselves.
