This Irish Stew with a twist is the perfect St Patrick’s Day meal. Our spin uses a smoked lamb shoulder, then braised in the gravy.
Smoked lamb shanks are incredible and we’ve paired our cook pearl couscous, mint, pomegranate and baked figs.
Lamb rack is a relatively quick cook, and hot and fast sear at the end will top off an amazing cut. We serve this with homemade mint sauce, which is super simple to make.
This recipe was inspired by a visit to Melbourne many years ago, where we had flash fried lamb ribs an incredible house-made chilli jam This variant adds smoke, essentially a reverse sear on the lamb ribs, bringing them to temp in the smoker and then a quick fry in a skillet.
Lamb shoulder cooked well turns into a beautifully tender cut that just pulls away from the bone. Try this red curry lamb shoulder for something different.