Recipe courtesy of Mary Bryce
Irish Lamb Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 32
- Saturated Fat
- 14
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 26
- Cholesterol
- 87
- Sodium
- 449
Ingredients
1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish
Directions
- Preheat oven to 350 degrees.
- Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
- Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
- Serve on dish with meat in the center and sprinkle with parsley.