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Irish Country Lamb Stew

3 pounds boneless lamb
6 cups water -- lamb stock or
1 whole onion
2 whole clove -- stuck into onion
1 whole bay leaf -- tied in a sachet
1 clove garlic -- tied in a sachet
4 whole peppercorns -- tied in a sachet
6 sprigs parsley -- tied in a sachet
1/4 sprig thyme -- tied in a sachet
1/4 teaspoon salt -- to taste
3 cups onion -- thinly sliced
1 cup leeks, white part only -- thinly sliced
6 each red or white potato -- sliced, peeled
3 cups carrot -- sliced
1 pound turnip -- peeled and cut into

Cut meat into 1-inch cubes. Heat water to a boil in a heavy saucepan, over a moderate flame. Add the lamb (water should cover completely). Return to a boil, reduce heat, and skim well. Add the clove-studded onion and the sachet. Season to taste with salt and simmer for 60 minutes. Add the sliced vegetables and simmer until meat and vegetables are tender. Remove and discard the sachet and studded onion. Adjust the seasonings as necessary. Serve hot, garnished with minced parsley.

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