May the road rise to meet you.
May the wind always be at your back.
And may your St. Patrick’s Day meal be blessed with an abundance of richly flavored Irish Butter!
Happy St. Patrick’s Day 2016!
- 2 1/2 pounds butterflied leg of lamb
- 1/4 inch slice Kerrygold Irish butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh chopped rosemary
- 1 cup beer or red wine
- 2 cups beef stock
- 2 turnips, cubed
- 8 fresh carrots, peeled, thinly sliced lengthwise
- 1 1/2 cups crimini mushrooms, quartered
- 1 box frozen pearl onions in cream sauce
- 1 1/2 cups petite peas
- few pinches coarse kosher salt, more to taste
- few grinds cracked black pepper
- few tablespoons fresh chopped parsley
- Preheat oven to 350 degrees
- Dry the lamb well using paper toweling
- On medium temperature, heat a Dutch oven with a tight fitting lid
- Add Irish butter and olive oil
- Set in the lamb, brown well on each side
- Transfer lamb to a platter
- Reduce pan heat to low, tumble in the onion, cook three minutes
- Stir in the garlic and rosemary, cook another 2 minutes
- Cut browned lamb into cubes and return back to the pan along with any juices
- Pour in the wine or beer, increase temperature to medium high heat and cook for 3-4 minutes until reduced a bit then pour in the beef stock
- Cover pot and set into oven for one hour and fifteen minutes
- Remove pot from the oven and tumble in the turnips, carrots, crimini mushrooms, and frozen pearl onions in cream sauce, stir through, cover pot with the lid and return to the oven for another hour Remove pot, stir in peas and parsley, sprinkle with salt and pepper, check seasoning, adjust to taste Serve alongside hot mashed potatoes prepared with Irish butter and finely chopped scallions