Thinking of St. Patrick’s Day brought to mind this warm and welcoming Irish Stew. There are many versions of Irish Stew. A traditional stew calls for mutton, a sheep that is over a year old. This is a quick version uses leg of lamb for a tasty and tender dish. It’s a one-pot meal that’s ready in 15 minutes.
Thinking of St. Patrick’s Day brought to mind this warm and welcoming Irish Stew. There are many versions of Irish Stew. A traditional stew calls for mutton, a sheep that is over a year old. This is a quick version uses leg of lamb for a tasty and tender dish. It’s a one-pot meal that’s ready in 15 minutes.
IRISH STEW
Yield 2 servings.
2 teaspoons olive oil
3/4 pound leg of lamb cubes
1 cup sliced onion
1 cup sliced carrots
1 cup sliced parsnip
1 cup sliced leeks
1/2 pound red potatoes cut into 1/2- to 3/4-inch pieces (about 1 1/2 cups)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons flour
2 cups fat-free, unsalted chicken broth
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add the lamb and brown on all sides, about 3 to 4 minutes. Remove from the skillet to a dish. Add the onion, carrots, parsnip, leeks, and potato cubes to the skillet. Saute 2 to 3 minutes stirring them as they saute. Sprinkle the vegetables with the thyme and flour. Stir to combine the flour with the vegetables. Add the chicken broth. Bring to a boil, lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender. Return the lamb to the skillet and cook 2 minutes. A meat thermometer should read 125 degrees Fahrenheit for rare and 145 degrees for medium rare. Add salt and pepper to taste. Sprinkle chopped parsley on top (optional).
