Irish Lamb Stew



16 servings



3 lbs. lamb
6 cups water
1 onion
2 cloves
1 bay leaf
1 clove garlic
4 peppercorns
6 parsley
3 thyme
Kosher salt, to taste
3 cups onion
1 cup leek
6 red potato
1 lb. carrot
1 lb. turnip


Cut meat into 1-inch cubes Heat water to a boil in a heavy saucepan, over a moderate flame. Add the lamb and water as needed to cover completely. Return to a boil, reduce heat, and skim well Add the clove-studded onion and the sachet. Season to taste with salt and simmer for 60 minutes. Add the sliced vegetables and simmer until meat and vegetables are tender. Remove and discard the sachet and studded onion. Adjust the seasonings as necessary. Serve hot, garnished with minced parsley.

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