With St. Patrick’s Day less than two weeks away and what feels like spring outside, it’s time to get in the mood. So put on that green apron and prepare to celebrate the Irish with a couple of my favorite Irish foods.

According to the Irish proverb, nothing is finer than the ‘freshest of food and the oldest of drink”. Thus, it’s obvious the reason we celebrate St. Patrick’s Day with flowing libations and hearty feasts. Through out the month of March I will continue to post delicious Irish recipes and ideas for celebrating St. Patty’s Day. But for today, I’d like to start with some of the more traditional Irish foods that can be perfectly tied into the season.

Irish Lamb Stew is a great dish to celebrate the Irish with; the robust and hearty flavors are perfect for those blustery spring days. Paired alongside with one of my other favorites, Irish Soda Bread, it makes the perfect meal to warm any home and stomach. St. Patrick’s Day is all about family, friends, fun and food, so why not celebrate it all month long with easy and delicious Irish food. On St. Patrick’s Day everyone is Irish, so get in the mood, have some fun, and truly enjoy all that it brings.

Irish Lamb Stew

Irish Lamb Stew

The perfect dish to celebrate the Irish with. Lamb Stew has such robust and hearty flavors that are just perfect for those blustery spring days right around St. Patrick’s Day. I love to serve this stew with warm Irish Soda Bread.


    Meat Marinate
  • 1 ½ teaspoons garlic
  • 1 tablespoon rosemary
  • Salt and pepper
  • ¼ cup canola oil
  • Stew
  • 5 lbs of lamb meat, either shoulder or leg, cut into 1 ¼ - 1 ½ inch cubes
  • 2 ½ cups carrots, diced
  • 2 ½ cups onion, diced
  • 2 ½ cups celery stalks, diced
  • ½ cup of leek, diced
  • ½ head cabbage, diced
  • 15 baby red potatoes, cute in half
  • 3 cups cold water
  • ¼ teaspoon crushed red pepper flakes
  • 3 bay leaves
  • ½ tablespoon chopped parsley


Mix all ingredients of marinate together in large bowl. Allow lamb meat to marinate for 24 hours.

Heat large soup pot (3 gallons) on stove over medium to high heat. Add marinated lamb, and sear the meat on all sides stirring continually (approximately 5 minutes). Add onions, celery, carrots, leeks and sweat for 3 minutes with the meat.

Add the cold water, red pepper flakes, and bay leaves and bring to a boil. Once boiling, reduce to a simmer and cover for 1 ½ hours, checking occasionally. When meat is almost tender, add the potatoes. Stew and potatoes should cook for 15 minutes, add cabbage. Cook for an additional 5 minutes and adjust seasoning to taste. Finish with fresh chopped parsley.