Tim's Lamb Stew

My husband is from Ireland, so I made this as part of a traditional Irish dinner (NOT corned beef and cabbage!). He LOVED it and said it was like something that would be served in a nice restaurant in Ireland. I used half of a 5 lb. leg of lamb (couldn't find anyhting else - it was great!) and froze the rest to use again. I doubled the beef broth since that was the amount in the container I bought. I think this was perfect with the amount of flour and oil called for in the recipe. I used a bag of Yukon Gold small potatoes (no peeling needed!) I also added 4 stalks of celery, a tsp. of caraway seed (not necessary), and a few more herbs (rosemary, oregano, basil, extra parsley, and sage - didn't have thyme, oops). Great recipe that will be a staple in our house!

Date Posted: Mar. 24, 2009

Photographer:

timbertiger

Cooking Level: Intermediate

Home Town: Paradise, Montana, USA

Living In: Superior, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog