1/2 Photos of Irish Lamb Stew
1 hr 30 mins
Jenny Sanders's Note:
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
My Private Note
Units: US | Metric
- 1Cut lamb into cubes.
- 2Peel and roughly chop the shallots, and slice and rinse the leek.
- 3Peel and dice the potatoes, carrots and rutabaga.
- 4Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- 5Add shallots, leeks and garlic to the pan and cook for a few minutes.
- 6Sprinkle the flour over the shallots and stir until mixture browns.
- 7Gradually add stock while stirring.
- 8Return meat to saucepan.
- 9Add salt, pepper, rosemary and bay leaves.
- 10Cover and simmer until meat is almost tender, about 30 minutes.
- 11Add the carrots and turnips, and cook for 10 minutes.
- 12Add the potatoes and cook for 20 minutes longer.
- 13About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- 14If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
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Nutritional Facts for Irish Lamb Stew
Serving Size: 1 (613 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 471.9
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 3.3 g
- Cholesterol 73.7 mg
- Sodium 1275.7 mg
- Total Carbohydrate 52.7 g
- Dietary Fiber 10.9 g
- Sugars 13.0 g
- Protein 34.7 g