Irish Lamb Stew

No Photo


  • 2 pounds boned shoulder of lamb
  • 1 cup sliced raw potatoes
  • 1/4 small head cabbage, shredded
  • 2 leeks, sliced thin
  • 2 medium onions, sliced
  • 1 stalk celery, sliced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1/4 teaspoon dried thyme
  • 8 small onions
  • 4 carrots
  • 2 white turnips, quartered
  • 1 pound green peas, shelled
  • Few sprigs parsley


  1. Have meat cut into 2-inch cubes.
  2. Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish.
  3. Season with salt, pepper, bay leaf, garlic and thyme.
  4. Cover with water and bring to a boil on top of the stove.
  5. Cover casserole, place in a preheated 350 degrees F oven, and bake for 1 1/2 hours or until meat is tender.
  6. Cook onions, carrots, turnips and peas, each separately, until tender. Drain.
  7. Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve.
  8. Work vegetables (from stew) through a sieve, ricer or in a blender, then combine with the strained liquid, the whole cooked vegetables and the meat.
  9. Taste and adjust seasonings.
  10. Serve hot with parsley, chopped fine, sprinkled on top.

Serves 4.

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!

Balance of Nature