Irish Lamb Stew with Root Vegetables & Green Peas
Irish Lamb Stew with Root Vegetables and Green Peas recipe
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
boneless leg of lamb
|
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 5 | ml |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 453.6 | g |
potatoes
cut into pieces |
|
| 6 | each |
carrots
sliced |
*
|
| 2 | small |
rutabagas
cubed |
* |
| 453.6 | g |
green peas
frozen |
|
| 1 | each |
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.
