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Irish clear lamb stew
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| Artist: |
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| Categories: |
Entrees, Irish, Lamb & Mutton, Meats, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Lamb: "neck chops" | | 4
| each | Medium-sized onions | | 4
| each | Medium-sized carrots | | 1
| x | Salt and pepper | | 1
| tbsp | Lamb fat | | 1
| tbsp | Butter | | 2 1/2
| cup | Stock or water | | 1
| tbsp | Chopped parsley | | 1
| tbsp | Chopped chives |
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Procedures:
| 1 | Don"t let the butcher trim the fat off the lamb chops! shred some of it and render it down in a heavy casserole. | | 2 | Peel onions and potatoes, scrape carrots. | | 3 | Cut the meat into 8 pieces; only excess fat is cut away. | | 4 | Bones need not be removed. | | 5 | Cut the carrots and onions in quarters. | | 6 | Toss the meat in the hot fat until its color changes; repeat with onions and carrots. | | 7 | Add stock and season carefully. | | 8 | Put whole potatoes on top. | | 9 | Simmer gently until the meat is cooked, approximately 2 hours. | | 10 | Pour off the cooking liquid: degrease it, and reheat in a saucepan. | | 11 | Check seasoning. | | 12 | Then swirl in butter, chives, parsley, and pour back over stew |
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