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Irish Lamb Stew
Serves 6
A delicious change of pace from the regular beef stew.
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Ingredients:
| 4 lbs. leg of lamb, (cut into 1 1/2" cubes) |
| 2 tablespoons butter |
| 1 tablespoon vegetable oil |
| 2 cups water |
| 1 cup chicken broth |
| Salt, (to taste) |
| 1/4 teaspoon thyme, (crushed) |
| 1/4 teaspoon pepper |
| 2 cloves garlic, (mashed & minced) |
| 4 potatoes, (quartered) |
| 8 white onions, (peeled) |
| 16 oz. carrots |
| 8 oz. mushrooms, (fresh,sliced) |
| 1 cup milk |
| 1/3 cup flour |
Directions:
- Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour.
- Remove surface fat.
- Add potatoes and onion; simmer, covered, until vegetables are tender. (15-20 minutes)
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