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Recipes
Dairy-Free
Irish Lamb Stew with Baby Yukon Potatoes
Recipe

15 INGREDIENTS • 11 STEPS • 1HR

Irish Lamb Stew with Baby Yukon Potatoes

4
4 ratings
A recipe by Allrecipes: "Tender pieces of lamb and chunks of carrots and potatoes are simmered with fresh rosemary and a touch of Port wine. Your Irish eyes will be smiling – because you’ve lovingly prepared and happily eaten a meal that’s – shall we dare to say, magically – delicious!"
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Irish Lamb Stew with Baby Yukon Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Allrecipes: "Tender pieces of lamb and chunks of carrots and potatoes are simmered with fresh rosemary and a touch of Port wine. Your Irish eyes will be smiling – because you’ve lovingly prepared and happily eaten a meal that’s – shall we dare to say, magically – delicious!"
1HR
Total Time
$14.60
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Rosemary
1/3 cup
Fresh Rosemary
Fresh Parsley
3 Tbsp
Fresh Parsley
Beef Bouillon Cube
3
Beef Bouillon Cubes
Boneless Leg of Lamb
1
(2 lb)
Boneless Leg of Lamb, cubed
Demi-Glace
1 oz
Demi-Glace
Yukon Gold Potato
3/4 cup
Yukon Gold Potato
Celery
2
Celery
hearts only
All-Purpose Flour
1 Tbsp
All-Purpose Flour
Port Wine
1/4 cup
Port Wine
Carrot
1
Carrot
Yellow Onion
1
Yellow Onion
Water
3 cups
Water
Salt
1/2 Tbsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Olive Oil
3 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1289
Fat
68.5 g
Protein
141.5 g
Carbs
28.8 g
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Irish Lamb Stew with Baby Yukon Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel and cut the Carrot (1) into 1/2 inch slices on the diagonal; place in a medium bowl. Peel and dice the Yellow Onion (1) into 1/2-inch pieces; set aside.
step 1 Peel and cut the Carrot (1) into 1/2 inch slices on the diagonal; place in a medium bowl. Peel and dice the Yellow Onion (1) into 1/2-inch pieces; set aside.
step 2
Cut the Celery (2) into 1/2-inch diced pieces; add to bowl with carrots. Cut the Yukon Gold Potato (3/4 cup) into 2-inch diced pieces; add to bowl.
step 3
Remove the stems from the Fresh Rosemary (1/3 cup) needles and discard stems. Finely chop rosemary needles; add to bowl with carrots. Remove the stems from the Fresh Parsley (3 Tbsp) leaves and discard. Rough chop parsley leaves and set aside.
step 3 Remove the stems from the Fresh Rosemary (1/3 cup) needles and discard stems. Finely chop rosemary needles; add to bowl with carrots. Remove the stems from the Fresh Parsley (3 Tbsp) leaves and discard. Rough chop parsley leaves and set aside.
step 4
In a second medium bowl, combine Water (3 cups) and Beef Bouillon Cubes (3). Hold.
step 5
In a large bowl, combine All-Purpose Flour (1 Tbsp) with Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Stir to combine.
step 6
Pat dry the Boneless Leg of Lamb (1) with paper towels and cut the lamb cubes in half. Add to flour mixture. Dredge the lamb in the flour mixture, shaking off excess flour.
step 7
Heat a 3-inch deep sauté pan over high heat and add Olive Oil (2 Tbsp). When the oil is hot carefully add the lamb and cook for 3 minutes on each side until browned. Transfer to a plate.
step 7 Heat a 3-inch deep sauté pan over high heat and add Olive Oil (2 Tbsp). When the oil is hot carefully add the lamb and cook for 3 minutes on each side until browned. Transfer to a plate.
step 8
In the same pan over high heat add Olive Oil (1 Tbsp). Add onion, cook and stir occasionally until onion begins to soften and caramelize; about 5 minutes. Add the Port Wine (1/4 cup) and reduce for 30 seconds.
step 9
Add rosemary, potatoes, carrots and celery; cook for 2 minutes. Stir in beef broth and Demi-Glace (1 oz) and bring to a boil.
step 9 Add rosemary, potatoes, carrots and celery; cook for 2 minutes. Stir in beef broth and Demi-Glace (1 oz) and bring to a boil.
step 10
Return lamb to the pan and cover. Simmer until lamb is tender for about 30 minutes. Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Stir in parsley just before serving.
step 10 Return lamb to the pan and cover. Simmer until lamb is tender for about 30 minutes. Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Stir in parsley just before serving.
step 11
In the center of two bowls, place the Irish lamb stew.
step 11 In the center of two bowls, place the Irish lamb stew.
Tags
view more tags
Dairy-Free
American
Comfort Food
Lunch
Date Night
Shellfish-Free
One-Pot
Winter
Stew
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