|
| |
Irish Lamb Stew
- 2 lbs. stewing lamb
- 4 large potatoes
- 1 large white onion
- 1 Tbsp. finely chopped parsley
- 3/4 tsp. thyme
- 3/4 tsp. salt
- Freshly ground black pepper
- 1 cup consomme
- 1 Tbsp. softened butter
- 3 tsp. flour
- 1 Tbsp. finely chopped parsley for garnish
Cut lamb into cubes. Peel potatoes and cut into large dice. Coarsely chop onion. Chop parsley and thyme together, then butter a casserole dish.
Arrange a layer of 1/3 of the potatoes on the bottom of the casserole. Cover with layer of lamb, then a layer of onions. Season with the herbs, salt, and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions. Add the consomme. Cover the casserole and bake in a 350 deg. F. oven for 1 1/2 hours until the lamb is tender. Combine the butter and flour in a teacup, and add the paste to the casserole. Continue cooking five more minutes until the juices are thickened. Garnish with parsley.
| |
|
 |
Find the best Airfares |
Book dozens of Irish countryside and city tours, day trips, boat cruises, etc. online.
|
|
Suzanne Barrett's