April 1, 2011

Irish Lamb Stew

Posted in Beef at 7:30 pm by Sheila OConnell

Here’s an easy stew recipe that is just incredibe. I use a vacuum packed butterflied leg of lamb (1-1.2 lbs) which is very tender and mild in flavor.
for 2 or 3 servings. Use 2 packs (2-2.5 lbs) for 4-6 servings. Adjust vegetable quantity to what seems right. With a nice cabernet – say a 2003 Don Melchor or Chateau Lagrange – and you will be in heaven. Life is good!


1.0 – 1.5 lbs     butterflied leg of lamb
26 oz  container of Beef broth (Swansons)
4-6 carrots
3-6 small potatoes (Yukon Gold)
3-5 cloves garlic diced
1 large onion (white or sweet) chopped large
Salt & Pepper
Olive oil (or regular oil)
1 tblsp butter
1/2 cup flour
1 bay leaf


Trim fat from lamb and cut into 2 in cubes or smaller
Mix flour, salt, and pepper in bowl
Coat lamb pieces in flour mixture
Heat oil in large pot
Brown lamb in oil
Remove lamb and add more oil and/or butter
Saute diced garlic and onions until soft 3-5 minutes
Return lamb to pot and add broth.
Add Bay leaf
Bring to boil then reduce heat and simmer for 1 hour
Chop carrot and potato and add to pot.
Low heat  for 30-45 min until vegetables are tender

Server with:

A nice cabernet or tempranillo
French bread or yorkshire pudding
Spinach and mushroom salad (see recipe)

Posted by Dad


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