Lamb Stew

Oxmoor House
about 4 quarts


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2 1/2 pounds boneless leg of lamb, cubed
8 small potatoes, peeled and cut into 1/2-inch-thick slices
4 medium turnips, peeled and quartered
4 small onions, quartered
4 carrots, scraped and cut into 2-inch pieces
1 (10-ounce) package frozen green peas
1 (10-ounce) package frozen lima beans
4 cups water
1 teaspoon salt
1/2 teaspoon pepper


Place all ingredients in a large Dutch oven. Cover and cook over low heat 1 1/2 hours or until meat is tender.

Created date

February 2010