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Roasted Root Vegetable Irish Lamb Stew Recipe

Roasted Root Vegetable Irish Lamb Stew

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • 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!

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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.

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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.

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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.

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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.

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  • on March 17, 2012

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    This is the second time I've made this and it gets better each time. One change I made this time is to sub half the potatoes for turnips.

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  • on March 18, 2011

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    Absolutely delicious!! We made this for St. Patty's day.. had a large can of peeled whole plum tomatoes (1 lb. 14 oz. just added the whole can (recipe called for 1 cup of peeled tomatoes. Decided to use can tomatoes because this time of year the fresh tomatoes aren't that great and the can ones actually worked better. Other than adding a little extra tomatoes we followed the recipe exactly.
    This was a big hit at our house. Everyone went back for seconds. Trimmed the fat off the lamb while cutting it up before cooking so no skimming was needed. Served with crusty bread. This is now a favorite with our family and will go into my recipe book.

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  • on March 17, 2011

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    I made this for my family for St. Patrick's Day, Everyone loved it and went back for seconds. One change I made was adding some chopped fresh mint at the very end (I had some leftover from another recipe. Also, the lamb was very fatty and although I did a fairly good job trimming the fat...I did have to skim the top several times, but it turned out fine. Great flavor. I will be making this again.

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  • on March 14, 2011

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    I made this recipe for a st. pattys day party three years ago and I'm still asked year round if I can make it for the next pattys party. I think carrots and peas hide the rest of the flavors, so instead went with celery and sliced mushrooms. It didn't change the feel of the stew but added that much more flavor. Also, isntead of roasting the potatos, made mashed potatos and then put the mashed potatos in individual bowls and covered with the stew. Definitely a keeper.

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  • on December 15, 2010

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    Fantastic.

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