Ballymaloe Irish stew

The recipe of this traditional one-pot dish varies from region to region – in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is another favourite option, originally added to bulk up the stew; you’ll need to add extra stock if you include this as it guzzles up liquid, but becomes deliciously plump and flavourful.

SERVES 4–6

1.35kg lamb chops (gigot or rack chops) not less than 2.5cm thick 8 medium or 12 baby onions

12 baby carrots, peeled and cut into large chunks 1–2 tbsp pearl barley salt and freshly ground black pepper

850ml–1 litre stock (lamb stock if possible) or water

8–12 potatoes, or more if you like

1 sprig of thyme

1 tbsp roux (optional)

For the roux

110g butter

110g flour or 50g cornflour and 50g rice flour, for gluten-free

For the garnish

1 tbsp freshly chopped parsley

1 tbsp freshly chopped chives

Preheat the oven to 180°C/gas mark 4.

1. Cut the chops in half and trim off some of the excess fat. Set aside. Render the lamb fat on a gentle heat in a heavy pan (discard the rendered pieces).

2. Toss the meat in the hot fat in the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat, and the pearl barley, if using. Build the meat, carrots and onions (and pearl barley) up in layers in the casserole; season each layer with freshly ground pepper and salt. Degrease the pan with lamb stock, bring to the boil and pour into the casserole.

3. Peel the potatoes and lay them on top of the casserole (they will steam while the stew cooks). Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan. Transfer to the oven or leave to simmer on top of the stove for 1½ hours until the stew is cooked.

4. To make the roux, melt the butter and cook the flour (or cornflour and rice flour) in it for two minutes over a low heat, stirring occasionally.

Roux can be stored in a cool place and used as required or it can be made up on the spot. It will keep for at least a fortnight in the fridge.

5. When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Thicken slightly by whisking in a little roux.

Check the seasoning, then add some freshly chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish sprinkled with herbs. Serve in deep plates with lots of good Irish butter.