By Jenny Sanders on March 13, 2000
Photo by Jenny Sanders
Photo 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."
Serving Size: 1 (613 g)
Servings Per Recipe: 4
"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"!"
"This lamb stew was delicious. Very easy to make. I put everything in a crockpot and let it cook for 8 hours. This recipe is a keeper."
"This was tasty, but sort of bland. I've tried several things over the past few weeks that were Irish, and they seem to all be missing something. I think next time I will add some garlic salt and play around with some other seasonings. My hubby still rated it a 7 1/2~~he loves lamb!! :O) Thanks for sharing!"
"OMG ~ this is SO tasty! I used a lamb roast, cut into cubes, then added everything except the rutabagas (didn't have any on hand) into a large stock pot and cooked it all day on low. I doubled this recipe and served it, along with some Irish Soda Bread, for St. Patricks dinner. Everyone raved about it. My brother-in-law remarked that it was the best stew he's ever had. I think the lad is right!"
"I am guessing that #11 in the directions for turnips is a misprint as rutabagas are called for in the recipe list. 2 cups rutabagas, diced 11. Add the carrots and turnips, and cook for 10 minutes. "
"I fixed this as part of a large St. Patrick's Day dinner and it was very good. I used baby potatoes, which made a nice presentation, but were probably not worth the extra price. I also used the frozen peas with pearl onions, rather than the separate items. I did use the crockpot method and made it the day before, which made it very easy Then I just reheated the day of the event.."