Roasted Root Vegetable Irish Lamb Stew

Rated 5 stars out of 5
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  • Read 28 Reviews
Total Time:
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 4 tablespoons olive oil
  • 3 pounds lamb shoulder, cut into 1 1/2 inch pieces
  • Salt
  • Freshly ground black pepper
  • 2 cups leeks, sliced
  • 1/2 cup flour
  • 4 ounces unsalted butter
  • 1 cup Guinness beer
  • 3 cups beef stock
  • 1 cup tomatoes, peeled, seeded and diced
  • 1/2 pound parsnips, peeled and cut into 2-inch pieces
  • 1/2 pound carrots, peeled and cut into 2-inch pieces
  • 1 pound russet potatoes, peeled and cut into 2-inch pieces
  • 4 cloves garlic, cut in half
  • 3 sprigs of fresh rosemary, plus 1 tablespoon chopped
  • 1 cup peas, shelled
  • 1 cup leeks, sliced thinly
  • Oil for frying

Directions

Preheat the oven to 400 degrees.

In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.

While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.

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Newest Ratings and Reviews

Read all 28 reviews

  • on April 27, 2013

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    I made this recipe for St. Patrick's Day and I'm about to make it again for the same group! "This is one of the best stews I have ever tasted!" is what my friends and family say about this recipe. The only thing I did differently was to use diced rutabega instead of potatoes. Either way, this is an outstanding recipe!

    people found this review Helpful.
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  • on November 07, 2012

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    This was incredible! My family loved it. I've made a lot of Irish stews, but this was by far the best. I think roasting the vegetables made it that much better. I used part stew beef and part left-over lamb roast as I didn't have enough lamb. I put the stew beef and the bone from the lamb roast in at the beginning, and added the cooked lamb towards the end. Will definitely make this again.

    people found this review Helpful.
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  • on April 01, 2012

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    It was a hit with my whole family. I followed the recipe almost exactly. The only changes I made, were I used boneless leg of lamb rather than the shoulder, and I cut the vegetables slightly smaller. It will be a St. Patrick's Day tradition from now on, but I will be making it more than once a year.

    people found this review Helpful.
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