Yukon Gold potato

From above, a wide white bowl holds glossy deep-brown lamb stew on one side, dotted with carrots and pearl onions, beside a swoosh of pale-green colcannon. Vivid parsley oil is drizzled in emerald droplets around the plate, topped with a nest of crisp fried leeks and scattered parsley leaves for a dramatic St. Patrick’s Day finish.

Stout-Braised Irish Lamb Stew with Colcannon and Parsley Oil

Main Course - Irish - March 17, 2026