Roasted Root Vegetable Irish Lamb Stew

  • Level: Intermediate
  • Yield: 6 to 8 servings
  • Total: 2 hr 45 min
  • Prep: 30 min
  • Cook: 2 hr 15 min
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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

  1. Preheat the oven to 400 degrees. 
  2. 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. 
  3. 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.

Let's Get Cooking!

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Blairian

Recipe turned out well, but disappointed in how the recipe was written:<br /><br />Given where the salt and pepper is in the ingredient list, you would think you should salt and pepper the lamb, but it does not say to.  Did anyway.<div><br /></div><div>"Heat 2 TBs of Olive Oil"  How hot?  I used medium high, but would be nice to know.</div><div><br /></div><div>"Brown the lamb"  Recipe implies all in one batch.  I did about 1lb at a time.</div><div><br /></div><div>"Add the leaks"  Same temperature as the meat?  I did, but easily could see using a lower temperature for the leaks.</div><div><br /></div><div>"make the roux"  With the leaks still in the pan?</div><div><br /></div><div>When you return the lamb to the pot, did you stir in any of the juices?  I did since I put the lamb in a bowl, but if some one were to put the lamb on a cutting board, might not be able to.</div><div><br /></div><div>"Cook for 45 minutes, stirring every 20"  Either stirring once (at 22 minutes) or stirring every 15 makes more since then stirring right before you take it out.<br /><br /> Great Recipe, poor write up<br /></div>

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