Irish Stew

Irish Stew


byPrepared by Executive Chef Ed Cooney

of The Merrion Hotel, Dublin  

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Prep Time

45 Minutes

Cooking Time

120 Minutes


4-6 People


  • 500g Lamb neck (diced)
  • 2 l Chicken stock
  • 4 Large potatoes (peeled)
  • 2 Rumps of Lamb (220g each)
  • 1 tbsp cooking oil
  • Salt & pepper to season
  • 4 Lamb Cutlets (80g each). Ask the butcher to French trim the cutlets so the eye of loin and a little fat is left on.
  • 10g Chopped Flat Parsley
  • 40g Cooked diced leek
  • 50g Cooked diced potato
  • 40g Cooked diced carrot
  • 500ml cooking liquor from lamb neck


Cover and simmer the Lamb with chicken stock until tender, usually about 2 hours.
With a 5cm round cutter, cut out 2 large cylinders of potato. Cut cylinders into 6 slices of about 3mm wide and steam until soft, usually about 5 mins.
When Lamb neck is soft and flaking, drain and keep stock for the sauce. Crush the neck with a fork and add seasoning to taste.

In the cutter place a slice of potato at the bottom followed by flaked lamb neck and layer using 3 slices per portion until filled to the top, press down to firm up.
Set aside and keep warm.

In a hot frying pan add a tablespoon of oil. When smoking hot, add the two lamb rumps skin side down and season with salt and pepper. When golden brown turn over and cook for another 2 minutes. Place in a hot oven and cook at 180 for 8 minutes. Once ready, rest in warm place for 10 minutes.

Before serving, cut each rump into 2 pieces. Heat a frying pan until hot. Add one tablespoon of oil. Add the cutlets and pan fry for 3 minutes each side. Rest in a warm place.

Reheat the cooking liquor. Add the diced vegetable, potato, and parsley and bring to the boil. Taste and season the broth.

To Serve: Divide broth between 4 large bowls, at 12 o clock place the lamb neck removing round cutter carefully so it retains it s shape place, the cutlet at 4 o clock, and the piece of rump at 8 o’clock pour on the broth and serve.

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