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Braised Irish Lamb Stew

Difficulty 2/5
|
Prep time 25 mins

Cook time 2 hrs
|
Serves 4-6

Hardwood Pecan

Stew up some serious flavor on your Traeger. This lamb is slow-braised to perfection in a hearty broth for some serious comfort in a bite.

Ingredients

4 LBS LAMB SHOULDER, BONELESS, CUT INTO 1-inch PIECES

SALT AND PEPPER, TO TASTE

8 OZ BACON, CHOPPED

1 ONION, SMALL DICE

2 CLOVES GARLIC, MINCED

1/2 CUP WHITE WINE

4 CUPS BEEF STOCK

2 BAY LEAF

2 SPRIGS THYME

1 sprig ROSEMARY

1 ONION, SMALL DICE

2 CARROTS, PEELED, CUT INTO 1/2-inch PIECES

2 LARGE POTATOES, PEELED, 1/2-inch DICE

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.

Season lamb with salt and pepper. Heat 2 Tbsp olive oil in a dutch oven over medium heat. Brown lamb in batches and set aside.

Add bacon and cook 15-20 minutes stirring occasionally until lightly browned. Remove bacon and discard all but 2 Tbsp of the bacon fat.

Add fat back to the dutch oven and onions and saute until translucent. Add garlic and cook 30 seconds more. Transfer lamb back to the pan and deglaze with white wine using a wooden spoon to scrape up all the browned bits on the bottom of the pan.

Add stock, herbs, potatoes and carrots and bring to a simmer. Cover and transfer to the grill. Let stew cook for 1-1/2 to 2 hours or until the lamb is tender and falling apart.

Remove stew from grill and place back on the stove top over medium heat. Mix butter and flour together in a small bowl and whisk into the stew. Let cook 5-10 minutes or until the stew is thick enough to coat the back of a spoon.

Season with salt and pepper to taste. Remove bay leaves and springs from thyme and rosemary and serve. Enjoy!

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