May the road rise to meet you.
May the wind always be at your back.
And may your St. Patrick’s Day meal be blessed with an abundance of richly flavored Irish Butter!
Happy St. Patrick’s Day 2016!
Lamb Stew, serve with Spiced Peach Blog mashed potatoes omitting the roasted garlic if desired, using Irish Butter and mixing in finely chopped scallions. (Under Veggies in the Recipe section.)
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2 hr 30 min
2 hr 30 min
- 2 1/2 pounds butterflied leg of lamb
- good 1/8 to 1/4 inch slice Kerrygold Irish butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tablespoons fresh chopped rosemary
- 2 cloves garlic, chopped
- 1 cup beer or red wine
- 2 cups beef stock
- 8 fresh carrots, peeled, thinly sliced lengthwise
- 2 turnips, cubed
- 1 1/2 cups crimini mushrooms, quartered
- 1 box frozen pearl onions in cream sauce
- 1 1/2 cups petite peas
- few pinches coarse kosher salt, more to taste
- few grinds cracked black pepper
- few tablespoons fresh chopped parsley
- Preheat oven to 350 degrees. Use paper toweling to completely dry the lamb before browning. Into a Dutch oven with a tight fitting lid, add Irish butter and olive oil on medium heat, once butter is melted and hot, place in the lamb, browning well on each side before turning over. Remove lamb to a platter. Reduce heat to low, add in the onion and cook for a few minutes until turning translucent then stir in the garlic and rosemary, cook another 2 minutes. Cut browned lamb into cubes and return to the pan along with any juices remaining on the plate. Pour in the wine or beer, increase temperature to medium high heat and cook for 3-4 minutes until reduced then pour in the beef stock. Cover pot and place into oven for one hour and fifteen minutes. Remove pot from the oven and tumble in the turnips, carrots, crimini mushrooms, and frozen pearl onions in cream sauce, stir through, cover pot with the lid and return to the oven for another hour. Remove pot, stir in peas and parsley, sprinkle with salt and pepper, taste, adjust seasoning. Keep stew hot on very low heat until ready to serve. Serve aside hot mashed potatoes prepared with Irish butter and finely chopped scallions.
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