This St. Patrick's Day, whip up a traditional Irish stew made with succulent and flavorful leg of lamb.

Lamb Roast
1 3.5 lb. Omaha Steaks New Zealand Boneless Leg of Lamb Roast, cut into 2 inch thick slices
1 Tbsp. kosher salt
2 tsp. fresh cracked black pepper
2 Tbsp. avocado oil

Irish Stew
2 Tbsp. butter
1 large yellow onion, roughly diced
4 cloves garlic, minced
2 Tbsp. tomato paste
½ cup all purpose flour
15 oz. dark stout beer
10 cups, beef broth, divided
2 cups carrots, sliced to 1” chunks
2 cups celery root, cut into ¾” cubes
1 cup Yukon gold potatoes, cut into ¾” cubes
1 cup red potatoes, cut into ¾” cubes
Kosher salt and pepper to taste
3 Tbsp. fresh parsley, finely chopped.

Directions:
Lamb Roast
1. Season both sides of the lamb slices with salt and pepper. Add avocado oil to a large dutch oven or rondeau pan placed over medium high heat. When the oil starts to smoke, add the lamb and sear all sides until golden brown. Remove the seared lamb and set aside.

Irish Stew
1. Add the chopped onion and butter to the pan and reduce heat to medium. Caramelize the onions till golden brown (about 10 minutes) then add the garlic, flour and tomato paste, mix well. Cook for an additional 1 minute before whisking in beer and half of the beef stock.
2. Add the seared lamb back to the pan, cover and reduce heat to low. Allow the lamb to braise for 90 minutes.
3. Remove lamb from the stew, and set aside. Add the remaining beef stock and root vegetables to the pan. Cover and allow to simmer for 30 minutes.
4. While vegetables are simmering, pull the lamb into chunks, removing any fat and discarding. Add lamb chunks (and any juice collected) back into the stew.
5. Season to taste with salt and pepper and simmer for 10 minutes.
6. Garnish with parsley, and serve hot.

📸 Matt Eads, Grillseeker

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