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Irish Stew
Spring lamb is very tender and flavourful. The vegetables and herbs in this dish mellow the gamey taste that lamb sometimes has.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1 Tbsp olive oil
2 pounds boneless lamb shoulder, cut into 1 inch pieces
1/2 tsp salt
freshly ground black pepper to taste
1 onion, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
4 cups water or stock (lamb or vegetable), as needed to cover ingredients in the pot
3 large potatoes, peeled and cut into bite-size pieces
1 sprig fresh rosemary
1 cup leeks, chopped
fresh parsley, chopped
Method/Steps
1. Heat oil over medium heat in a pot large enough to hold all the ingredients. Add lamb pieces and sauté until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, leeks and parsnips and sauté for a few minutes.
3. Stir in the water or stock. Add rosemary sprig. Cover and bring to a boil, reduce heat to low. Simmer for 1 hour or until meat is tender.
4. Add potatoes, and simmer for another15 to 20 minutes, or until potatoes are cooked through. Serve with a garnish of fresh parsley.
Wine and Spirits Match
Zinfandel's aromas of blackberry, spices and black pepper bring out all the flavours of this dish.