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, 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 you favorite grog
