Angus the AGA discovers shamrock and peach via an apple.

I’m what they call an early adopter.  I like technology, new things and new ideas.  When there is an update for my phone or computer I’m one of the first to try it out.  In 2010 I was one of the first to produce an iPhone app for my recipes that include AGA and Rayburn timings.  Today Angus the AGA City60 was cooking trans-atlanticaly on FaceTime with Judith McLoughlin in Atlanta.

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Just like myself, Judith is a food writer from Northern Ireland, but we have both moved form home and she lives in Georgia while I’m in London.  We even went to the same primary school.  I was so excited about Angus the AGA City60 arriving that I thought I should FaceTime Judith so she could see Angus the AGA City60 in action.  As it happens I was doing a ‘freezer fill up day’ as I travel lots for work and Dr Thomas needs a good meal when he comes in from a hard day at the hospital, and I assure you his job is not easy.  Like any couple each of us has our strengths and as a couple we compliment each other, I do the cooking, Dr T likes to do the housework and to that I don’t complain.

During my freezer fill up day I was cooking Irish Stew.  A great favourite from my days at home.  Judith was asking all about Angus the AGA City60 and we were dually swooning at Angus’ classic looks and chiseled edges.  Judith has kindly sent in a recipe for todays blog, it’s her version of Irish Stew.

For 10 years Judith McLoughlin has been one of the great Irish faces in food in Atlanta and across the Southern Belt of the USA with her business The Shamrock and Peach specialising in Scot-Irish cuisine.  Cleverly Judith has developed her own fusion of these 2 cuisines yet went one step further and adds a bit of the southern flavour into it too and presents much on TV, writes in magazines and even has food tours to my (and her) native Northern Ireland for American tourists.  You can find her blog HERE

I hope you enjoy Judith’s recipe, I’ve added the timings for using the AGA City60.

Irish Spring Lamb Stew –with fresh parsley and rosemary sea salt

Judith tells us:

There is nothing as quintessentially Irish as a lamb stew, essential to the menus of a thousand Irish pubs and a part of our weekly diet growing up on the farm in Northern Ireland. I also love “one pot meals” such as these, as they can be prepared the day before, helping mums with busy schedules. It’s also a superb family meal as the “shoulder chop,” used for the lamb ingredient, is generally an economical cut of meat. Adding the potatoes in two batches allows first for the stew to thicken and second to stay in chunks.

I serve my version of this classic Irish stew with my own rosemary sea salt, which adds just the right amount of flavoring and seasoning to take this dish from great to perfect!

 

Ingredients (serves 4):

2 lbs. of gigot or shoulder lamb chops (bone-in)

kosher salt and freshly ground black pepper

2 Tbsp. flour

2 Tbsp. olive oil

2 lbs. (about 6 medium potatoes peeled and diced into 1” chunks)

2 medium onions (finely chopped)

4 medium carrots (peeled and cut into 1½” chunks)

16 fl. oz. (2 cups) water

Condiments:

rosemary salt (1 Tbsp. sea salt to 1 tsp. finely chopped rosemary)

parsley (finely chopped)

olive oil (to drizzle)

 

How to make it:

Peel and dice the potatoes and carrots. Place in a bowl of cold, salted water.

Turn the AGA City60 hotplate to the Boiling Setting and preheat the Simmering Oven

Trim off any visible fat from the lamb chops.

Combine the flour, salt, and pepper in a bowl and coat the chops in flour mixture.

Heat the oil in a large, ovenproof skillet and braise the chops in small batches. When done, transfer the meat to the base of an ovenproof dish.

Sauté the onions in the same skillet as used to braise the lamb for 3–4 minutes to soften and lightly caramelize.

Transfer the onion and half of the potatoes on top of the meat. Add 2 cups of water.

Cover and place into the Simmering Oven for 1½ hours, if you leave it longer it will be ok.

Add the carrots and the rest of the potatoes. Simmer with the dish covered for an additional 30 minutes until the vegetables are tender.

To serve, remove the bones from the chops and stir the meat and vegetables together. Place in individual bowls and garnish with rosemary sea salt, chopped parsley, and a drizzle of olive oil.

Judith's Lamb Stew

Judith’s Lamb Stew

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