Pan-Seared Lamb Shoulder with Leek and Potato Stew
Tender pan-seared lamb shoulder served alongside a comforting stew of leeks, potatoes, and fresh herbs. This irish-inspired st. patrick’s day ready in about 120 minutes pairs tablespoons vegetable oil, garlic cloves, minced, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pounds boneless lamb shoulder, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 3 medium leeks, white and light green parts sliced thin
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 2 cloves garlic cloves, minced
- 5 cups chicken broth
- 2 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Season 2 pounds lamb shoulder pieces with 1 teaspoon salt and 1/2 teaspoon black pepper and sear for 4-5 minutes per side until deeply browned; remove and set aside.
- Step 2: Reduce heat to medium, add 2 tablespoons unsalted butter, then 3 sliced leeks and 2 minced garlic cloves. Sauté for 5 minutes until leeks are soft and fragrant.
- Step 3: Add 4 diced russet potatoes and stir for 2 minutes, then pour in 5 cups chicken broth and add 2 teaspoons chopped fresh thyme.
- Step 4: Return the browned lamb to the skillet, cover, and simmer gently on low heat for 1 1/2 hours until lamb is tender and potatoes are cooked.
- Step 5: Adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then sprinkle with 2 tablespoons chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Lamb Shoulder with Leek and Potato Stew take to make?
Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Lamb Shoulder with Leek and Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.
Can I substitute ingredients in Pan-Seared Lamb Shoulder with Leek and Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Lamb Shoulder with Leek and Potato Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Lamb Shoulder with Leek and Potato Stew?
Irish st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
