Irish Lamb Stew

Photo/ sbrashear



This recipe combines tender meat (lamb) and vegetables (potatoes, turnips, carrots) with the perfect blend of herbs (marjoram, thyme and rosemary) for a scrumptiously satisfying stew. 

I found this unbelievably robust recipe in Taste of Home Guilt Free Cooking. All 350 recipes in the cookbook are shared by health-conscious family cooks, and each dish features everyday ingredients which come together in a snap. Irish Lamb Stew was contributed by Lois Glezer, Cape Elizabeth, Maine.

Preparation time 5 minutes

Cook time 1-3/4 hours

Yield 6 servings

One serving (1-1/2 cups) equals: 279 calories, 9g fat, 3g saturated fat, 92mg cholesterol, 469mg sodium, 17g carbohydrate, 2g fiber, 31g protein.

Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Irish Lamb Stew

Ingredients

• 1 1/2 pound lamb stew meat
• 2 teaspoons olive oil
• 4 cups water
• 2 cups sliced peeled potatoes
• 1 medium onion sliced,
• 1/2 cup sliced carrot
• 1/2 cup cubed turnip
• 1 teaspoon salt
• 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons fat-free milk
• 1/2 teaspoons browning sauce, optional
• 3 tablespoons minced fresh parsley

Preparation

1. In a Dutch oven, brown the lamb in oil over medium-high heat. Add the water and bring to a boil. Reduce the heat, cover and simmer for 1 hour.
2. Add the potatoes, onion, carrot, turnip, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender
3. In a small bowl, combine the flour, milk and sauce if desired until smooth. Stir into stew.
4. Add parsley and bring to a boil. Cook, stirring for 2 minutes or until thickened.
5. Serve with Irish soda bread.