Ireland Lamb Stew

Oxmoor House
about 9 cups


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3 to 3 1/2 pounds boneless lamb
2 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups water
3 potatoes, peeled and cubed
2 onions, coarsely chopped
3 chicken-flavored bouillon cubes
1 bay leaf, crushed
1/4 teaspoon ground allspice
1/4 teaspoon garlic salt
1 ( 10-ounce) package frozen English peas, thawed


Remove fell (tissue-like covering) from lamb; cut meat into 1 1/2-inch cubes. Combine lamb, salt, pepper, and water in a large Dutch oven. Bring to a boil and cover; reduce heat and simmer 20 minutes.

Add remaining ingredients except peas; cover and simmer 1 hour or until potatoes are tender. Add peas, stirring gently; cook until thoroughly heated. Remove bay leaf before serving.

Created date

February 2010