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Recipe: Irish Lamb Stew 2
Similar Categories: Irish, Lamb, Stew
Irish Lamb Stew 2
Yield: 6 Servings
1 Boneless Leg Of Lamb
3 tb Oil
2 md Onions, Chopped
1 Clove Of Garlic, Minced
2 tb Flour
2 c Beef Stock
1 ts Salt
Black Pepper To Taste
1/4 ts Rosemary
1 Bay Leaf
1 lb Potatoes, Cut Into Pieces
6 Carrots Sliced
2 sm Rutabagas, Cubed
1 lb Frozen Peas
1 Jar Of Boiled Onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.
Yield: 6 Servings
1 Boneless Leg Of Lamb
3 tb Oil
2 md Onions, Chopped
1 Clove Of Garlic, Minced
2 tb Flour
2 c Beef Stock
1 ts Salt
Black Pepper To Taste
1/4 ts Rosemary
1 Bay Leaf
1 lb Potatoes, Cut Into Pieces
6 Carrots Sliced
2 sm Rutabagas, Cubed
1 lb Frozen Peas
1 Jar Of Boiled Onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.
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