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posted: 3/14/2012 1:10 PM

Irish Lamb Stew

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  • Celebrate St. Patrick's Day with a boldly flavored bowl of lamb stew with potatoes, onions and carrots.

      Celebrate St. Patrick's Day with a boldly flavored bowl of lamb stew with potatoes, onions and carrots.
    Associated Press

  • Celebrate St. Patrick's Day with a boldly flavored bowl of lamb stew with potatoes, onions and carrots.

      Celebrate St. Patrick's Day with a boldly flavored bowl of lamb stew with potatoes, onions and carrots.
    Associated Press

 

2 pounds lamb stew meat, cut into 1-inch pieces

Salt and ground black pepper

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2 tablespoons olive oil

2 leeks, white parts only, sliced

2 medium yellow onions, chopped

1 pound carrots, cut into 1-inch pieces

1 pound parsnips, cut into 1-inch pieces

1 quart vegetable broth

3 bay leaves

3 sprigs fresh thyme

1 pounds (24 ounces) new potatoes

2 tablespoons chopped fresh parsley

Season the lamb with salt and pepper.

In a large Dutch oven or heavy bottomed pan over medium-high, heat the oil. Working in batches, Add the lamb to the pan and sear on all sides, making sure not to overcrowd the pan. As each batch is browned, use a slotted spoon or tongs to transfer it to a plate.

When all the lamb has been seared, add it all back to the pan. Add the leeks, onions, carrots, parsnips, broth, bay leaves and thyme. Bring the mixture to a simmer, then cover and cook for 1 hour. After 1 hour, add the potatoes and continue to cook until the potatoes and the lamb are tender when pierced with a fork, about another 30 minutes.

Remove the bay leaves and thyme stems. Stir in the parsley and season with additional salt and black pepper, if needed.

Serves six.

Nutrition values per serving: 490 calories; 130 calories from fat (27 percent of total calories), 15 g fat (5 g saturated), 52 g carbohydrates, 10 g fiber, 37 g protein, 95 mg cholesterol, 860 mg sodium.

Alison Ladman for The Associated Press

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