Serves: 8
Prep.Time: 45 minutes
3 pounds boneless Lamb Shoulder -- cut in 1" cubes
Flour for dredging
4 tablespoons Vegetable Oil
3 tablespoons Butter
12 Pearl Onions
3 Carrots -- cut in 1" pieces
4 Parsnips -- cut in 1" pieces
4 large Potatoes -- peeled and quartered
3 ribs Celery -- cut in 1" pieces
2 teaspoons dried Thyme
1 package frozen Green Peas
1/2 cup chopped fresh Parsley
Dredge lamb in flour; cook in heated oil and butter in a large Dutch oven until browned. Add just enough water to cover the meat and bring to a boil; lower heat and simmer covered 1 hour. Add onions, parsnips, potatoes, celery, garlic and thyme; mix well. Cover and simmer 30 minutes. Stir in peas and parsley; cover and simmer 8-10 minutes more or until all vegetables and meat are tender. Serve with warm Irish Soda Bread.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved