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Oven Lamb Stew

Canadian.Recipes's picture
  Boneless lean lamb shoulder 2 Pound, cut in 2 inch cubes
  Salt 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon, crushed
  Bay leaf 1
  Whole allspice 4
  Chopped parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Cabbage head 1⁄4 Small, shredded
  Leeks 2 , thinly sliced
  Onions 2 Medium, sliced
  Sliced raw potatoes 1 Cup (16 tbs)
  Onions 8 Small (Whole Ones)
  Carrots 4 , cut in 2 inch pieces
  White turnips 2 , quartered

Put the lamb into a Dutch oven.
Add salt, thyme, bay leaf, allspice, parsley, garlic, cabbage, leeks, sliced onions, potatoes, and about 4 cups water.
Cover tightly and bring rapidly to boiling.
Set in a 350°F oven and bake about 1 1/2 hours, or until meat is tender.
About 30 minutes before baking time is ended, cook the remaining vegetables separately in boiling salted water until tender.
Turn contents of Dutch oven into a food mill set over a large bowl.
Return meat to the Dutch oven and add the cooked onions, carrots, and turnips.
Discarding bay leaf and allspice, force the vegetables through food mill into the bowl containing cooking liquid (or puree vegetables in an electric blender).
Pour into Dutch oven.
Heat stew thoroughly.

Recipe Summary

Side Dish

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Oven Lamb Stew Recipe