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Lamb Stew

Lamb Stew

Oxmoor House JANUARY 1984

  • Yield: about 4 quarts

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.

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Lamb Stew recipe

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