IRISH HARVEST LAMB STEW

IRISH HARVEST LAMB STEW

Ingredients for 24 Servings

6 lbs American lamb leg, well trimmed and cut into 1-inch cubes 
1 1/2 cup Vegetable oil 
2 1/4 lbs Onions, diced small 
1/2 cup Flour 3 quarts Water or broth 
1/4 cup Salt 
1 tbsp Pepper 
2 1/2 lbs Potatoes, diced medium 
2 lbs Turnips, diced medium 
1 1/2 lbs Carrots, cut into 1/2-inch slices 
2 tbsp Fresh parsley (chopped)

Procedure: 

1. In a large pot, add oil and sauté meat and onions together (over low heat--DO NOT BROWN) 
2. Add flour to make a roux and stir 3 minutes. Add water or broth. 
3. Bring to a boil (be sure to stir bottom of pan thoroughly, so it doesn''t stick). 
4. Add salt and pepper. 
5. Reduce heat to simmer (for approximately 1 hour). Skim top of stew occasionally with a ladle. 
6. Add potatoes, turnips, and carrots. 
7. Continue to simmer for approximately 1/2 hour until meat and vegetables are tender. 
8. Adjust salt and pepper to taste, mix in chopped parsley and serve. 
9. Prep Time: 15-30 Minutes , Cooking Time: 60 or more Minutes 
10. Fat: 20g , Calories: 356 , Cholesterol: 73mg , Sodium: 1260mg 
11. Course on Menu: Main Course ,Season: Fall - Winter 
12. Serving Ideas: En Croute: 
13. Serve in a rarebit boat and top with pre-baked puff pastry sheet, cut to fit the top. 
14. Any design can be made from dough. 
15. Courtesy of: American Lamb Council - lambchef.com


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