Best Irish Eyes Are Smilin Lamb Stew Recipes

Irish Lamb Stew image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish

Steps:

Preheat oven to 350 degrees.
Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
Serve on dish with meat in the center and sprinkle with parsley.

' Tis an Irish Lamb Stew image

Provided by COOKGIRl

Categories Lamb/Sheep

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 3/4 lbs organic boneless lamb shoulder, cut into 1-inch pieces (I had the butcher cut up the lamb for me)
1/2 cup flour, approximately
1 lb thin-skinned baby potatoes, divided
6 ounces baby carrots
2 -3 small parsnips, peeled and cut into 2 inch chunks
1 medium sweet onion, peeled and chopped
1 large garlic clove, finely minced
salt, to taste
pepper, to taste
2 -3 cups fresh lamb broth (or 2-3 cups unsalted chicken or beef broth)
1/2 cup green peas (if using frozen, thaw first)
2 cups cabbage, coarsely chopped
1 sprig fresh thyme, stems removed, minced
4 sprigs fresh parsley, stems removed, minced
2 ounces whiskey

Steps:

Preheat oven to 325°F.
In a large bowl gently toss the lamb chunks with the flour to coat.
In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper.
Add broth (and whiskey if using), cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary!
The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy.
Just before serving, garnish top of stew with the thyme and parsley.
FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.

Nutrition Facts : Calories 745.5, Fat 43, SaturatedFat 18.5, Cholesterol 142.9, Sodium 181.7, Carbohydrate 40.9, Fiber 6.7, Sugar 6.7, Protein 38.5

Irish Eyes are Smilin' Lamb Stew image

Provided by Kelly Williams

Time 2h30m

Number Of Ingredients 15

1 cup burgundy or dry red wine
1 garlic clove, minced
2 bay leaves
1 tsp. salt or to taste
1/2 tsp. fresh cracked black pepper or to taste
1/2 tsp. dried thyme, crush between thumb and fingers when adding
3 lbs. lamb meat, or sub beef stewing meat such as chuck, blade or arm roast
1/4 cup olive oil
2 cans beef broth or consomme
1 (16 oz. / 1 lb.) bag baby carrots
1 large onion, diced or thin wedges seperated
6 red or yukon gold potatoes, unpeeled cut lg. bite-sized
1 rib celery, thinly sliced
2 Tbl. cornstarch
2 Tbl. cold water

Steps:

1. Cut up meat into large bite-sized pieces, trimming fat. Combine first 6 ingredients. Pour over meat in a shallow dish or place into ziploc baggie. Cover and refrigerate for at least 6-8 hours or overnight. Drain meat, reserving marinade. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours adding carrots during last 30 minutes. Add onions, potatoes and celery, and cover and cook another 30 minutes or until all vegetables and meat are tender. Remove bay leaves. (*Or leave one in there. The person that gets the bay leaf has to help clean up the kitchen!) In small glass, mix cornstarch and COLD water til smooth, slowly stir into pot. Stir pot to mix and simmer 5 minutes longer til slightly thickened. (Or you can skip this and leave the broth thin if preferred.) Serve with buttered toast points or any warm crusty bread or rolls for dunkin'. Don't forget your green beer! Slainte!
2. *If you don't prefer to cook with wine, a fantastic substitute is Ocean Spray Cranberry, Cran-Cherry or Cran-Grape juice.