RCI-SP.004.0179.001
Irish Lamb Stew
Irish Lamb Stew from the Recidemia collection
Prep20 min
Cook90 min
Total110 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- -pound leg of lamb1 unitcut into ¾-inch cubes, seasoned liberally with salt and pepper
- 3 cups
- garlic2 clovesminced (or ½ teaspoon garlic powder)
- dried rosemary or marjoram leaves1 teaspoon
- ¼ teaspoon
- peeled potatoes2 cupscut into ½-inch cubes
- carrots1½ cupscut into ½-inch slices
- celery1½ cupscut into ½-inch slices
- ½ cup
- Kosher salt to taste1 unit
Method
1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1-2 minutes.
2
Working in batches if necessary, add the seasoned lamb cubes and brown them on all sides, stirring occasionally, until deeply golden, approximately 8-10 minutes total.
10 minutes
3
Pour in the beef broth and add the minced garlic, dried rosemary or marjoram, and pepper, stirring to combine.
4
Bring the mixture to a boil, then reduce the heat to low and cover with a lid, simmering gently for 45 minutes.
45 minutes
5
Add the potato cubes, carrot slices, celery slices, and chopped onion to the pot, stirring to distribute evenly.
6
Return the stew to a gentle simmer, cover, and cook for an additional 30-35 minutes until the vegetables are tender and the lamb is very soft.
35 minutes
7
Taste the stew and adjust the seasoning with Kosher salt as needed. Serve hot in bowls.