Updated Friday, March 7th, 2014
Yield: Serves 6-8
A traditional New England dish, Irish Lamb Stew is best when served with mint jelly and hot biscuits.
Trim meat from bones, cube, and set aside. Combine bones, water, onions, and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley, and bay leaf. Simmer gently, partially covered, 1 hour. Remove bay leaf and parsley. Add additional onions, potatoes, and carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper.
In this issue: Summer Off the Beaten Path
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