Best Irish Lamb Stew With Roasted Root Veg Recipes

IRISH-STYLE LAMB STEW

Irish-Style Lamb Stew image

Authentic Irish-style stew made with lamb, potatoes and carrots.

Provided by MICHELLE0011

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h25m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g

IRISH LAMB STEW

Irish Lamb Stew image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

IRISH LAMB STEW

Irish Lamb Stew image

Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits

Steps:

In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. , In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. , In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 496mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.