Recipe Cottage


LOCATION: Recipes >> Lamb >> Irish Lamb Stew 05

Print this Recipe    Irish Lamb Stew 05

Irish Stew

3 leeks
8 medium-sized peeled potatoes, sliced
4 lb lean boneless lamb neck or shoulder, trimmed of fat and cut into cubes
1/4 cup chicken soup base
1-1/2 tsp thyme
1 tsp black pepper, to taste
2 cups cold water

Trim root and leaf end of leeks. Split down the center and wash
thoroughly to remove dirt that may be trapped between leaf layers.
Cut into slices crosswise. Place half the potatoes in bottom of
a heavy 5- to 6-quart Dutch oven or oven-proof kettle. Cover with
half of leeks and all of lamb. Sprinkle with half of soup base,
half of thyme and half of pepper. Arrange remaining potatoes and
leeks on top; sprinkle with remaining soup base, thyme and pepper.
Pour water over top. Place on stovetop burner over high heat.
Bring stew to a boil; remove from heat and cover. Place in a
350-degree oven and bake for 1-1/2 hours. Makes 8 servings.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

2 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
oh uhhh, April 4, 2004 - 01:45 PM
Reviewer: vandalin from canada
i threw up 12 times in 2 hours with three ninjas

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.