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Irish Lamb Stew with Root Vegetables and Green Peas

 

Irish Lamb Stew with Root Vegetables and Green Peas recipe
62

Yield

6

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

 

Ingredients

1 boneless leg of lamb
*
3 tablespoons vegetable oil
2 medium onions
chopped
1 garlic cloves
minced
*
2 tablespoons all-purpose flour
2 cups beef stock
prefer veal stock if possible
salt
to taste
*
black pepper
to taste
*
¼ teaspoon rosemary leaves
*
1 bay leaves
*
1 pound potatoes
cut into pieces
6 carrots
sliced
*
2 small rutabagas
cubed
*
1 pound green peas
frozen
1 onions
boiled, 1 jar
*

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 to 15 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 24226% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 843mg 35%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 237% Vitamin C 33%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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