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Categories:
lamb shoulder kosher salt freshly ground black pepper vegetable oil pearl onions carrots pearl barley chicken stout bay leaf thyme potatoes parsley fresh chives whole wheat bread flour flour old-fashioned brown sugar salt baking soda baking powder unsalted butter buttermilk egg
Viewed: 16 - Published at: 3 years agoIngredients
- 4 pounds lamb shoulder, cubed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
- 24 pearl onions, peeled, root end trimmed
- 2 medium carrots, cut into 1 1/2-inch pieces
- 1/2 cup dried pearl barley
- 3 cups chicken stock or water
- 2 cups stout
- 1 bay leaf
- 1 tablespoon chopped fresh thyme leaves
- 12 new potatoes, cut in half
- 1/4 cup finely chopped fresh parsley leaves, for garnish
- 1 tablespoon finely chopped fresh chives, for garnish
- 2 cups whole wheat bread flour
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons unsalted butter, cold
- 1 1/2 cups buttermilk
- 1 egg
Method
- Irish Soda Bread, recipe follows
- Special equipment: a 12-quart pot with a tight-fitting lid
- Preheat oven to 350 degrees F.
- Season the meat with salt and pepper.
- Heat pot over medium high heat and add the vegetable oil.
- Working in small batches, saute the lamb until golden brown in color.
- Set aside.
- Add the onion, carrots, and barley to the pot.
- Stir to coat, about 1 minute.
- Add the chicken stock, stout, bay leaf, and thyme to the pot.
- Return the lamb to the pot, place the potatoes on top and bring to a simmer.
- Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
- Season with salt and pepper, to taste.
- Garnish with the parsley and chives.
- Serve with Irish Soda Bread.
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder.
- Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
- In a small bowl, whisk together the buttermilk and the egg.
- Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
- Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic.
- Shape the dough into a round loaf, about 6 inches in diameter.
- Place on a parchment-lined baking sheet.
- Dust the top of the loaf with flour.
- Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge.
- Bake for 45 to 50 minutes (see Cook's Note*).
- *Cook's Note: The finished loaf should sound hollow when the bottom is tapped.
