Lamb Stew

My dad used to call this a good old Irish stew. His version would include only onions, potatoes, lamb (sometimes mutton) and broth, with a bit of salt and pepper for seasoning. He was a purist! Today I still keep it simple but like to add a carrot or two and sometimes a bit of thyme.


  • 2 lb lamb stew meat or shoulder roast, 1” cubes
  • ¼ C white flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp. oil
  • 2 onions, diced
  • 5 large red potatoes, peeled & cubed
  • 4 carrots, peeled & sliced
  • 4 C chicken broth
  • 2 tsp thyme


  1. Preheat the Memphis Pellet Grill to 325 F
  2. Mix together the flour, pepper, and salt. Coat the lamb cubes with this mixture and a dust of the excess flour.
  3. Heat up the oil in a heavy cast iron casserole and quickly brown the flour dusted lamb cubes.
  4. Add the onion and a bit more oil if necessary. Sauté the lamb and onion for 2 or 3 more minutes, stirring constantly.
  5. Pour in the broth and add the potato cubes & carrot slices. Sprinkle in the thyme and bring the mixture to a boiling point.
  6. Place the covered casserole on the bottom rack of the pre-heated Memphis Pellet Grill. Close the lid and bake for 2 – 2 ½ hours, or until the lamb is tender and the vegetables are cooked through, stirring occasionally.
  7. Serve with a loaf of crusty No-Knead Artisan Bread on the side.

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