Irish Stew
Over a year ago
1,852 views
Ingredients
- 2½ lb Boneless lamb chops
- 1tbsp Vegetable oil
- 3large Onions quartered
- 4large Carrots thickly sliced
- 1½ pints Water
- 4large Potatoes cut into chunks
- 1large Thyme sprig
- ½ oz Butter
- 1tbsp Chopped fresh parsley
- Savoy cabbage to serve (optional)
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
-
1
1)trim any excess fat from the lamb.heat the oil in a flameproof casserole,add the lamb and brown on both sides.remove from the pan.
2)add the onions and carrots to the casserole and cook for 5 minutes until the onions are browned.returne the lamb to the pan with the water.bring to the boil then reduce the heat,cover and simmer for 1 hour.
3)add the potates to the pan with the thyme cover again,and simmer for a further hour.
4)leave the sstew to settle for a few minutes.remove the fat from the liquid with a ladle,then pour off the liquid into a clean saucepan.bring to a simmer and stir in the butter,then the parsley and pour back into the casserole.serve with savoy cabbage,boiled or steamed if liked
Similar Recipes
View all similar
Comments (0)