Irish Lamb Stew

2 hours Prep: 20 minutes Cook: 2 hours

242 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	boneless leg of lamb
3	tablespoons	vegetable oil
2	medium	onions	chopped
1	each	garlic clove	minced
2	tablespoons	flour, all-purpose
2	cups	beef stock	prefer veal stock if possible
1	teaspoon	salt
1	x	black pepper	to taste
1/4	teaspoon	rosemary leaves
1	each	bay leaf
1	pound	potatoes	cut into pieces
6	each	carrots	sliced
2	small	rutabagas	cubed
1	pound	green peas	frozen
1	Jar	onions	boiled

Directions

Cut lamb into cubes.

Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.

Add onion and garlic and cook for a few minutes.

Add flour and stir, heat until mixture browns.

Gradually add stock while stirring.

Return meat to saucepan.

Add salt, pepper, rosemary and bay leaf.

Cover and simmer for 1 hour or until meat is almost tender.

Add potatoes, carrots and turnips.

Cook 30 minutes longer.

Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.

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Nutrition Facts

Serving Size 341g

Amount per Serving

Calories 242 26% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 843mg	35%
Total Carbohydrate 39.0g	13%
Dietary Fiber 8.0g	32%
Sugars 9.0g
Protein 8.0g	16%

Vitamin A	237%		Vitamin C	33%
Calcium	6%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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