Irish Stew made with Michael McGrath’s Lamb

Serves 4-6

Sat, 03 Nov, 2007 - 00:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

2½ — 3 lbs (1.35kg) lamb chops (gigot or rack chops) not less than 1 inch (2.5cm) thick

8 medium or 12 baby carrots

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