IRISH LAMB RECIPES RECIPES

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
• Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Steps:

• Heat the oil in a large pan over a moderate heat and brown the lamb shanks all over. Remove from the pan and set aside. 

  Add the onions to the pan and fry for 3-4 minutes until starting to soften. Add the garlic, coriander, cardamom, chilli flakes, cinnamon stick and cloves and continue to fry for another 2 minutes. 

  Put the meat in the slow cooker and add the onion and spices. Add the saffron water, bay leaf, tomatoes, chicken stock and pomegranate molasses. Cover and cook on low for 7 hours. Stir through the fresh parsley and season with black pepper. Scatter over the pomegranate seeds to serve.