Irish Stew

Name: Irish Stew
Ingredients: 6 pounds Boneless Leg Of Lamb Roast; 3 Tablespoons Olive Oil; 3 pinches Salt; 3 pinches Pepper; 2 Tablespoons Old Bay Seasoning; 3 sprigs Fresh Tyme, Chopped; 5 whole White Onions (Roughly Chopped); 5 whole Parsnips, Chopped Into Bite Size Pieces; 2 pounds Bag Of Carrots, Chopped Into Bite Size Pieces; 1 head Cabbage, Chopped Into Bite Size Pieces; 6 whole Potatoes (unpeeled, And Diced); 1 whole Rutabaga (Cored And Diced); 3 quarts Water; 1 teaspoon Minced Garlic

14 ingredients

11 steps

Ingredients

6 pounds Boneless Leg Of Lamb Roast
3 Tablespoons Olive Oil
3 pinches Salt
3 pinches Pepper
2 Tablespoons Old Bay Seasoning
3 sprigs Fresh Tyme, Chopped
5 whole White Onions (Roughly Chopped)
5 whole Parsnips, Chopped Into Bite Size Pieces
2 pounds Bag Of Carrots, Chopped Into Bite Size Pieces
1 head Cabbage, Chopped Into Bite Size Pieces
6 whole Potatoes (unpeeled, And Diced)
1 whole Rutabaga (Cored And Diced)
3 quarts Water
1 teaspoon Minced Garlic

Directions

1

Preheat oven to 400 F. Prepare to season the leg of lamb roast.
2

Pour your olive oil onto the roast, coating evenly on all sides.
3

Season all sides of roast with salt, pepper, Old Bay seasoning and fresh thyme.
4

Place roast in a roasting pan and place in the preheated oven for 3 to 4 hours until fully cooked.
5

Its done when it reaches an internal temperature of 145 F. After meat is thoroughly cooked let it rest for 30 minutes.
6

Meanwhile prepare a soup pot and drop in chopped onions, parsnips, carrots, cabbage, potatoes, rutabaga and water.
7

Add minced garlic.
8

After meat has rested and cooled shred meat and place it in the soup pot.
9

Let it stew on medium-low heat for 1 to 2 hours until vegetables are nice and tender.
10

If stew needs more salt and pepper and seasoning add more to taste.
11

Enjoy!