Lamb Stew

Recipe from

Oxmoor House

Ingredients

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

Preparation

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

Note:

Oxmoor House Homestyle Recipes

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note