Lamb stew recipe with shoulder chops, potatoes, carrots, and other vegetables, along with seasonings. The shoulder lamb chops are cut into pieces and cooked along with the bones to make a flavorful lamb stew.
Vegetables include rutabaga, bell pepper, celery, carrots, and potatoes. Serve it with biscuits or Irish soda bread.
- 1 pound lamb shoulder chops
- 2 medium potatoes, quartered
- 3 small carrots, cut in 2-inch pieces
- 1 medium onion, quartered
- 2 ribs celery, cut in 1/2 inch pieces
- 1 small green bell pepper, cut in 1/2 inch strips
- 1/2 cup diced rutabaga, optional
- 1 1/4 teaspoons salt
- dash pepper
- 3 tablespoons cold water blended with 1 1/2 tablespoons flour
- 2 tablespoons chopped parsley
- Trim fat from the lamb chops then cut the meat into 1-inch pieces. Place the meat and bones in a stock pot or Dutch oven; barely cover with about 1 1/4 cups water. Cover the pan and simmer for 45 minutes (do not boil).
- Add potato, carrots, celery, green pepper, rutabaga, salt, and pepper. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender.
- Remove bones.
- Remove from heat; stir in the flour and water mixture. Return to heat. Cook, stirring, until stew is thickened.
- Add parsley and taste and adjust seasonings.
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|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||10 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||7 g|