Recipe: Russell Ford's Saintly Lamb Stew for St Patrick's Day
Life & Style

Recipe: Russell Ford's Saintly Lamb Stew for St Patrick's Day

St Patrick’s day is traditionally a day of feasting, so we asked top chefs to share their mouth-watering  recipes with an Irish twist…

Saintly Lamb Stew

Russell Ford is executive chef at the Irish-owned Doyle Collection’s upmarket Marylebone and Kensington hotels. After gaining experience at Le Méridien Piccadilly and The Dorchester, he now likes to focus on creating and cooking simple, seasonal food.

This stunning lamb dish packs a flavour punch and has the wow factor too.


Stew: Soak lamb neck in cold water for four hours to remove blood. Place lamb neck in pan of cold water and bring to boil, remove lamb and set aside.

In another pan, add butter and sweat off the onion, garlic, celery and carrot.

Add herbs and stock.

Place lamb back in and simmer for 40 minutes. Add potatoes and cook for further 30 minutes until lamb is tender and potatoes are cooked through.

Remove lamb and cut into small dice pieces before returning back to the mix. Finally add parsley, seasoning and leave to cool down.

Cut lamb racks into four three-bone racks. Remove two of the bones from each rack and flatten the meat so you have four one-bone large cutlets.

Top each cutlet with some of the Irish stew mix making a nice neat dome then wrap in the caul fat.

Pan fry to colour and cook lamb until medium. Rest this to the side.

Boil potatoes and roughly break up.

Sweat the shredded cabbage and add chopped spring onions. Mix with potato and season.

To serve, place some colcannon in middle of bowl, top with one lamb cutlet and drizzle some of the liquid from the stew.