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Oven
Roasted Irish Lamb Stew
Lamb and potato stews have existed for
centuries. We celebrate this
glorious mixture of lamb, potatoes and
root vegetables for Saint Patrick's
Day.
Although a slight diversion for a typical
Irish Lamb Stew recipe, at the Recipe
Exchange we have found the dish
needed a stronger flavor, so
we also added a little garlic for a twist
and a few more herbs.
In the cold winter months I can remember
visiting one of the local pubs and
sitting in front of a fire. There
sitting on some rickety wooden bench a
barmaid would come with a piping
hot bowl filled with the most
delicious stew. The smell
of those delicious sweet root vegetables
and chunks of beautiful lamb satisfies my
hunger.
She would serve a large loaf of crusty
bread for slopping up the sauce
with. I usually drank a brew from
the tap and another and another. I
would hesitatingly look toward the
barmaid with that Oliver twist look yea,
for some more, some more please!
Down the carrots and potatoes would go
until my belly was full and ready to
burst. Thank you I said that
will suit me fine except for another of
your deep rich brew! Staggering
I fell to asleep in a
bed. What a lovely evening it's
been! Ingredients:
Boneless Lamb Shoulder-3 pounds, in
1" cubes. Onion-1 large. finely
chopped. Vegetable Oil or
Shortening-1/4 cup. Butter-3 tablespoons.
Garlic-3
cloves, minced. Salt-1 1/2 teaspoon.
Freshly
Cracked Black Pepper-1/2 teaspoon.
Thyme- 1
sprig or 1/2 teaspoon dried. Fresh
Parsley-1 tablespoons. Dried Rosemary-1
1/2 teaspoons. Tomato-1 large chopped.
Red
Potatoes-2 large, cleaned, peeled and
quartered. Carrots-3 peeled and cut
into 1" slices. Water-2 cups.
Flour-2 1/2
tablespoons. Instructions.
Clean and dry the lamb
chunks. In a large skillet melt the
shortening and brown the lamb over a
medium flame. Remove and set
aside. In the same pan melt the
butter. Sauté the chopped onion
for a few minutes. Then add in the
garlic, salt, pepper, thyme, rosemary,
parsley and chopped tomato. Mix
until well combined. Add the lamb
chunks back into the pan. Toss the
entire mixture until well combined.
Sprinkle the flour over the mixture in
small quantities and mix until well
combined. When you have coated the
mixture with all the flour then
adding a cup at a time mix in all
the water. Place the stew into a
large oven casserole dish with a tight
fitting lid. Bake in a 400F degree
oven for 45 minutes. Remove
the casserole from the oven and place the
carrots and potatoes into the stew.
Return to the oven and bake for another
30 minutes or until the potatoes and
carrots are tender. If you like you
could add 1/2 cup of fresh peas to the
stew. Enjoy will a glass of your
favorite grog |