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Irish Lamb Stew

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Cook Time:

Serves: 7


  • 1-pound leg of lamb, cut into ¾-inch cubes, seasoned liberally with salt and pepper  
  • 2 cloves garlic, minced (or ½ teaspoon garlic powder)
  • 2 cups peeled potatoes, cut into ½-inch cubes
  • 1½ cups carrots, cut into ½-inch slices
  • 1½ cups celery, cut into ½-inch slices
  • ½ cup chopped onion
  • Kosher salt to taste


  1. Heat oil in a large skillet over medium heat.
  2. Add lamb and cook until brown, about 5 minutes.
  3. Add beef broth, garlic, rosemary or marjoram, and pepper.
  4. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
  5. Stir in potatoes, carrots, celery, and onion.
  6. Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.
  7. Season stew to taste with salt.


  • Lamb, Leg or Shoulder by the US Department of Agriculture, public domain government resource—original source of recipe

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