Irish stew Recipe

Preheat your oven to 180°C/350°F/gas mark 4.

Drain and rinse the soaked whole wheat. Transfer it to a medium pan with plenty of water, bring it to a boil, then lower the heat and simmer for about an hour, until it's cooked through. Drain the wheat and set it aside.

Season the lamb loin chops with 1 teaspoon of salt and a good grind of black pepper.

Heat 1 tablespoon of olive oil in a large, deep sauté pan with a lid over medium-high heat. Add a single layer of lamb, making sure not to overcrowd the pan, and sear for 4 minutes on all sides until browned. Transfer the seared lamb to a bowl and repeat with the remaining chops, adding more oil as needed.

Lower the heat to medium and add another 1 tablespoon of olive oil to the pan. Add the shallots and fry for 4 minutes, until they're caramelized and softened. Transfer them to the bowl with the lamb.

Continue with the remaining root vegetables (carrots, turnips, celeriac, and potatoes), searing them in batches until they're nicely browned, adding more olive oil as needed. Add them to the lamb and shallots as they finish.