Recipe by Jenny Sanders
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.
Top Review by Gina Farina
My kids dread the corned-beef-and-cabbage so this St. Patty's Day I surprised them with this stew -- it was a hit! I did make the following changes: I floured the lamb cubes before browning, no rutabagas (personal preference), fresh thyme sprigs instead of rosemary (DH hates rosemary), and added 1/3 cup white wine. I let it simmer for a good, long time. The lamb was so tender and the flavor was just right. To the reviewer who said it was bland: add a little more salt and garlic and the white wine may help. Served it with beer bread. Next year I'll pair it with a hearty brown bread. Thanks for posting -- now my kids look forward to March 17th for "that awesome stew"!
- 453.59 g stewing lamb
- 29.58 ml olive oil
- 3 medium shallots, chopped
- 1 large leek
- 1 garlic clove, minced
- 29.58 ml flour
- 473.18 ml beef stock
- 4.92 ml salt
- black pepper
- 2.46 ml rosemary
- 2-3 bay leaves
- 453.59 g potato, cut into pieces
- 2 large carrots
- 473.18 ml rutabagas, diced
- 453.59 g frozen peas
Directions See How It's Made
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If 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.