Irish Clear Lamb Stew
Yield
6 servingsPrep
25 minCook
120 minReady
155 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
lamb
neck chops |
|
| 4 | medium |
onions
|
|
| 4 | medium |
carrots
|
|
|
salt and black pepper
|
*
|
||
| 1 | tablespoon |
lamb fat
|
*
|
| 1 | tablespoon |
butter
|
|
| 2 ½ | cups |
stock
or water |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
lamb
neck chops |
|
| 4 | medium |
onions
|
|
| 4 | medium |
carrots
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
lamb fat
|
*
|
| 15 | ml |
butter
|
|
| 591 | ml |
stock
or water |
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
chives
chopped |
|
Directions
Peel onions and potatoes, scrape carrots.
Cut the meat into 8 pieces; only excess fat is cut away.
Bones need not be removed.
Cut the carrots and onions in quarters.
Toss the meat in the hot fat until its color changes; repeat with onions and carrots.
Add stock and season carefully.
Put whole potatoes on top.
Simmer gently until the meat is cooked, approximately 2 hours.
Pour off the cooking liquid: degrease it, and reheat in a saucepan.
Check seasoning.
Then swirl in butter, chives, parsley, and pour back over stew.
