- Hey guys.
St. Patrick's Day is just a few days away,
and to celebrate the occasion
I am participating in a really fun collab
with one of my favorite YouTubers, Donal Skehan.
If you don't already know his channel,
you guys are in for a real treat.
I encourage you to go over there and subscribe.
There you will find all kinds of beautiful recipes,
some Irish, some Swedish,
many of which have come from ingredients
found in his own garden.
He's my kind of cook
and I know you guys will love him as much as I do.
So, for Donal's Irish collab
he is uploading a new recipe every day
leading up to St. Patrick's Day.
He is then collaborating with other YouTubers like myself
to see what our renditions of some of these
Irish classics look like.
So let's check in with Donal and see what's on his menu.
- Hi, Beth, Donal here.
I am in my hometown of Howth just outside Dublin city.
I am so excited that you're taking part
in my big St. Patrick's Day collaboration,
and I cannot wait to see what you come up with.
I am going to be cooking up a beautiful
Irish roast leg of lamb with braised greens
and a wonderful sweet gravy.
It is absolutely delicious.
I hope that you'll come over to my channel,
subscribe, check out the recipe,
and my full St. Patrick's Day play list.
Hope you have a brilliant happy St. Patrick's Day,
and I'll see you soon.
- Well that certainly sounds delicious, doesn't it?
OK, you guys, for my lamb dish
I'm gonna show you how to make a
deconstructed lamb stew.
So here's what you're gonna do to make this really easy,
especially for a week night.
So before you head off to work or school,
you're gonna prep your lamb.
So in a small bowl you're gonna combine
two cloves of minced garlic,
a tablespoon of minced fresh rosemary,
half a teaspoon of salt,
and some freshly cracked pepper to taste.
Go ahead and just whisk that up with a fork
until you create a really nice paste.
And then you can set that aside.
Then you're gonna prepare your lamb.
And when you purchase it,
just ask your butcher to cut it into single chops
and trim the fat.
Then we're gonna pat it dry with some paper towel,
just to make sure that there's no moisture left in the lamb.
And then you're just going to rub this paste
all over the lamb chops, on both sides,
making sure that all of that garlic and rosemary
and salt and pepper is becoming nicely incorporated
into the meat.
Then you can just go ahead and cover with some foil,
pop in the fridge,
and while you are at work or school
this lamb is going to become infused
with all of these beautiful garlic and rosemary flavors.
Then when you get home from work
you're going to just quickly prep your vegetables
and prepare your stew base.
You're going to take out a large skillet.
You're going to add some olive oil in the pan,
about a tablespoon.
And then you're gonna add some thinly sliced yellow onion
that has been cut into some half moons.
And then to that you're also going to add some carrots
that have been cut into matchsticks.
Now I love to saute vegetables like this
that are cut into smaller pieces
because having them thinner and smaller
will help them cook up a lot quicker,
which is perfect for a weeknight meal.
To that we're gonna add 15 ounces of diced tomatoes.
And to heighten our tomato flavor even more
we're also gonna add two tablespoons of tomato paste.
And at that point you can give it a stir
and just incorporate all of those vegetables.
Then we're gonna add a third of a cup
of your favorite white wine.
I like to use chardonnay,
but really you could use a pinot grigio
or a sauvignon blanc, whatever you have on hand,
and a half a cup of chicken broth.
Then we're gonna add a little seasoning.
We're gonna add two minced garlic cloves,
a teaspoon of salt,
some freshly cracked pepper,
and a teaspoon of dried thyme.
You can go ahead and just stir that all up
until all of those flavors have married and are combined.
And then you're gonna let that simmer
until all of the sauce has reduced down
to about a third of the volume.
That's just gonna concentrate all of these flavors
and create a really delicious stew base for our lamb.
Meanwhile, we can prep our grill.
So I'm using an indoor grill.
You could use an outdoor grill if weather permits,
or you could also just sear these off
in a little cast iron skillet as well.
We're gonna lightly coat our grill pan
with a little bit of oil.
And then we're gonna set this on a nice medium high flame
until the grill is nice and hot.
And then while that pan is heating up
we are going to actually prep our lamb.
So what we wanna do is just rub off
all of the paste that we put on our lamb.
Not to worry, it'll still have a ton of flavor
because it's been sitting in this paste all day long.
But what we wanna do is rub it off
so that it doesn't burn when it actually hits the grill pan.
So just go ahead and dust it off as much as you can.
It doesn't have to be perfectly immaculate.
And then you're gonna pat it dry with some paper towel.
So go ahead and just place your chops on the grill pan.
And you're gonna let that cook for about
five to seven minutes on each side,
just for a nice medium rare.
And once the lamb is done
you can take it off the grill pan,
place it on a plate just to rest for a few minutes.
And then we're gonna go back to our stew base.
And we're going to add a half a cup of frozen peas
and some freshly minced parsley.
These are some delicious springtime flavors
that will just add a wonderful freshness
to our stew base.
And then you're gonna take out a large serving platter,
transfer your stew base to the bottom of it,
and create a really beautiful bed of sauce.
And then you're gonna place the lamb chops
decoratively on top.
Finish them with a little sea salt
and some more freshly chopped parsley.
And there you have it,
a deconstructed lamb stew
that took half the time as a regular lamb stew,
but will still be equally as delicious.
I hope you guys give this one a try
and let me know what you think.
And I also hope that you head over to Donal's channel
and check out his roast leg of lamb recipe.
It certainly looks like a fantastic dish
that all of us would love to try.
And Donal, thank you so much for participating.
I think this was a fabulous idea for a collab.
And I look forward to seeing more of your
beautiful recipes on YouTube.
Alright you guys, happy St. Patrick's Day.
I'll see you again soon.
Bye.
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