Food & Recipes

Traditional Irish food is simple, hardy, and local.  

Learn about the history of Irish food and make some yourself with Irish recipes spanning main dishes, sides, appetizers and desserts.  

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History of Irish Food

This history is from St. Patrick's Festival YouTube series:  A History of Irish Food with Tadgh Bryne.  To see the entire series and much more that SPF offers, go to their YouTube channel which has over 800 videos about Ireland, events, history and other interesting views.

Episode One:  Prehistoric Diet

7000 BC - 600 AD

Episode Two:  Early Medieval Diet

600 AD - 1500 AD

Episode Three:  Britsh Ireland

1500 AD - 1922 AD


  • Mains

  • Sides

  • Appetizers

  • Dessert


  • Lamb Chops & Parsley/Mint Sauce

  • White Fish & Bay Leaves 

  • Bacon & Cabbage

Lamb Chops

with Parsley Mint Sauce


Sheep were kept everywhere in Ireland, used partly for food and partly for wool and clothing.  Although beneath the horse, cow and pig, sheep were also a part of Brehon laws and considered as wealth.  When cooking with sheep there are several distinctions in Ireland: spring lamb <6 months; lamb <12 months; hogget: between 12-24 months; mutton >2 years.  Most of the lamb sold in Ireland is 18 months or less.  The older the animal the tougher and more flavorful the meat.  


The mint sauce adds a wonderful flavor the lamb chop and can be made ahead of time then refrigerated.  Be sure to remove the mint sauce about 30 minutes before serving so it can be brought to room temperature.

Prep: 10 min

Cook:  10 min

Total:  20 min

Servings:  4-6


8-12 lamb chops

4T extra virgin olive oil

Salt & fresh pepper to taste

Parsley Mint Sauce

Handful of fresh mint leaves

2 handfuls of parsely

2T capers

8 tinned anchovies (or equiv in paste)

6T extra virgin olive oil

2-4T fresh squeezed lemon juice

salt/pepper to taste


  • Mint Sauce:  combine all ingredients together in food processor or blender.  Puree and set aside.
  • Heat up frying pan or griddle.  While heating, drizzle lamb chops with olive oil and salt/pepper
  • Place in hot pan and cook 2-4 minutes on each side until just pink in the center
  • Serve immediately, drizzling a little sauce on top. 


Mint Sauce:  combine all ingredients together in food processor or blender.  Puree and set aside.

Heat up frying pan or griddle.  While heating, drizzle lamb chops with olive oil and salt/pepper.  Place chops in hot pan.

Cook 2-4 minutes on each side until just pink in the center.

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Recipe from Rachel Allen - Irish Family Food

We are not affiliated with this author or publisher in any way.

Published by Harper Collins

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