Yield: 8 servings
Recipe from “Elegant Irish Cooking,” by Noel C. Cullen.
3 pounds deboned, lean lamb shoulder, cut into 2-inch pieces
1 1⁄2 cups sliced onions
1 cup sliced leeks
1 cup sliced celery
3 sprigs thyme
Salt and pepper, to taste
2 1⁄2 quarts chicken stock
16 small potatoes, peeled
1 1 2 cups carrots, cut into 2-inch pieces
2 tablespoons chopped parsley
In a pot large enough to hold lamb, cover pieces with cold water. Bring to a boil. Boil 10 minutes. Drain, and cool under cold water.
In a 4-quart pot, layer the meat, onions, leeks, celery and thyme. Season with salt and pepper, and cover with stock. Simmer 1 hour, adding potatoes and carrots after 30 minutes. Skim stew periodically to remove fat. When cooked, sprinkle with chopped parsley.
Nutrition | Per serving: 503 calories; 15 g fat; 5 g saturated fat; 121mg cholesterol; 45 g protein; 45 g carbohydrate; 9 g sugar; 6 g fiber; 626 mg sodium; 76 mg calcium