Does anyone have a delicious, mouth watering recipe for lamb stew?

Question

Thanks much in advance.

Answer 1

Irish Lamb Stew

Ingredients

(6 servings)

1 ea Boneless leg of lamb
2 ea Medium onions, chopped
2 tb Flour
1 ts Salt
1/4 ts Rosemary
1 lb Potatoes, cut into pieces
2 ea Small rutabagas, cubed
1 ea Jar of boiled onions
3 tb Oil
1 ea Clove of garlic, minced
2 c Beef stock
1 x Black peper to taste
1 ea Bay leaf
6 ea Carrots sliced
1 lb Frozen peas


Instructions

Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.

Answer 2

LAMB STEW

1 lb. boneless lamb, cut in 1" cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley

Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery and basil and cook for 20 more minutes. Add peas and parsley and cook for 5 more minutes.
NOTE: You may need to add additional water during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.

Answer 3

Honest and True Irish Stew
6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.