Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Casserole Recipes

Crock Pot Recipes

Crock Pot Chili

Crock Pot Chili Recipe
2 (15 1/2 oz.) mild chili beans 1 (15 1/2 oz.) tomatoes 2 pounds deer burger browned or hamburg...

read more

Irish Clear Lamb Stew Recipe

Irish Clear Lamb Stew recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Irish Clear Lamb Stew recipe  PDF


2 1/2 lb Lamb: neck chops
4 ea Medium sized onions
4 ea Medium sized carrots
1 Salt and pepper
1 T Lamb fat
1 T Butter
2 1/2 c Stock or water
1 T Chopped parsley
1 T Chopped chives
Don't let the butcher trim the fat off the lamb chops Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces only e cess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, appro imately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

Irish Clear Lamb Stew recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
171 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Irish Clear Lamb Stew recipe  PDF   Casserole recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Christmas Jewels

New Cooking Recipes

Mushrooms Stuffed with Escargot
Mushrooms Stuffed with Escargot Recipe


1/2 c Soft butter 1 ts Minced shallots 1 Clove garlic (large), crushed 1 tb Minced parsley 1 tb Finely minced celery 1/4 ts Salt Freshly ground black pepper to taste 12 lg Mushrooms 12 lg Canned snails, drained Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking serving dish. Place a scant t...

Cooking Magazines: Great Fish Recipes » January 2019   Great Fish recipes RSS   Thumsb up

Dish Of The Day

Southern Spoonbread

Southern Spoonbread Recipe
2 c Milk 1 c Water 1 c Yellow cornmeal 2 tb Butter or margarine 1 ts Salt 3 Eggs Recipe b...
read more

Category: » Southern Living Recipes

View more dishes

>