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| Irish Clear Lamb Stew Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
2 1/2 lb lamb: neck chops
4 medium-sized onions
4 medium-sized carrots
1 salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives
Cooking Directions:
Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
entrees,meats
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