Easy Irish Lamb Stew
So simple. A perfect meal for a chilly late winter’s day.
About 2 pounds boneless lamb shoulder or leg, cubed
4-5 yellow onions, sliced
6 potatoes, medium-sized - peeled and sliced
1/3 cup chopped fresh parsley
Salt and pepper, to taste
2 cups cold water
Divide all of the ingredients in half. Using a large covered stockpot, layer the lamb on the bottom, then the onions, potatoes and parsley. Sprinkle with the salt and pepper. Repeat with the second half of ingredients, and end with another sprinkle of salt and pepper.
Pour the cold water into the pot. Over medium-high heat, slowly bring to a boil. Reduce the heat to a simmer, cover and cook, for 3 hours, or until the potatoes begin to get soft and break apart.
Serve with fresh hot gluten-free crusty bread.
Serves 6.
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