Irish Lamb Stew
Serving Size, Ingredients and Equipment:
For seven large servings:
- 3 lbs (1200 grams) rump of lamb
- 4 table spoons olive oil
- 6 medium onions, cut into extra-wide strips
- 6 medium carrots, cut into 1/2 finger length
- 4 cups low-sodium or home-made chicken broth
- 1 bushy sprig of thyme
- 15 small, peeled potatoes
Cooking Instructions and Methods:
Pat the lamb dry, then coat on all sides with a generous layer of salt and pepper.
In the bottom of a stew pot, sear on all sides to the point of browning. In a stainless steel pot, this takes about 2 minutes per side once your pan is at high heat (sprinkled water beads and rolls instead of evaporating).
Set the browned meat aside and add the onions and carrots to a stew pot. Brown lightly in the olive oil for about 5 minutes.
Preheat your oven to 350 ° F / 175 ° C.
Add the seared meat to the pot, add the chicken broth and bring to a simmer.
Add the thyme and potatoes on top. Cover with a lid and bake in the pre-heated oven for 1 hour.
The lamb should be tender when inserting a knife.
Serve.
