Description: A rustic and deeply traditional dish inspired by Ireland’s west coast, this Connemara lamb hotpot combines tender lamb, hearty root vegetables, and mineral-rich seaweed. Slow-cooked until rich and comforting, it reflects the rugged flavors of the Atlantic shoreline.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serving Size: Serves 4–6
Ingredients
- 2 lbs (900g) lamb shoulder, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, thinly sliced
- 1 cup lamb or beef stock
- 1/2 cup dried seaweed (such as dulse), rinsed and chopped
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven: Preheat to 325°F (160°C).
- Brown the lamb: Heat olive oil in a heavy pot or Dutch oven. Brown the lamb pieces on all sides, then remove and set aside.
- Cook vegetables: In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened.
- Layer the dish: Return lamb to the pot. Add stock, seaweed, thyme, and bay leaf. Season with salt and pepper. Layer sliced potatoes on top.
- Slow cook: Cover and transfer to the oven. Cook for about 1 hour 45 minutes to 2 hours, until the lamb is tender and flavors are rich.
- Finish: Remove bay leaf, sprinkle with fresh parsley, and let rest for a few minutes before serving.
Serving Suggestion
Serve hot with crusty Irish brown bread to soak up the rich, savory broth.
