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Monday, July 11, 2011

Irish Stew

Lamb is a good source of protein and delicious in flavor.  Often you can buy local lamb that is raised on pasture grass.  This meet will be tender and fresh.  Buy enough for your freezer so you have it when a lamb stew craving arises.  Recipe adapted from 


  • 1 Tbl. olive oil
  • 2 lbs boneless lamb shoulder, cut into 1 1/2 inch pieces
  • 1/2 tsp sea salt
  • Ground pepper to taste
  • 1 large organic onion, diced
  • 3 organic carrots, peeled and cut into 1 1/2 inch pieces
  • 4 ribs organic celery
  • 4 cups water, or as needed
  • 3 large organic potatoes, peeled and quartered
  • 1 Tbl. rosemary  
  • 1 C coarsely chopped leeks
  • Fresh parsley for garnish 


  1. Brown lamb pieces in olive oil, stirring gently, until evenly browned. Season with salt and pepper.
  2. Add the onion, carrots, celery and cook gently for a 10minutes. Stir in the water (use part red wine if your like). Cover and bring to a boil, then lower heat. Simmer for 1 hour or until tender.
  3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls.  Garnish with fresh parsley.

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