Roasted Root Vegetable Irish Lamb Stew

Food Network Kitchens

Recipe courtesy Food Network Kitchens

Rated 5 stars out of 5
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  • Read 26 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 26 reviews

  • 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.

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  • on March 30, 2012

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    Followed recipe closely, but stuck everything in the crock pot for about 4 hours on high...when I took the top of my guests bolted for their bowls & spoons. I did peel the tomatos (after putting in boiling water for 30 seconds, omitted the leeks on top - I was just lazy. Serves 6, not 8, had no leftovers for the cook. :( A nice change from corned beef; try w/Food Network Colcannon that is also a 5-star side.

    people found this review Helpful.
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  • on March 25, 2012

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    This was EXCELLENT! Living in podunk Georgia the best I could find was ground lamb which gave off a little more fat but I just added extra flour to help tighten it up and it came out delicious! Even better the day after so if you have time make it in advance and let it marry overnight.

    people found this review Helpful.
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