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Irish Lamb Stew Recipe


2 lb. stewing lamb meat cut to chunks,
10 medium potatoes,
3 carrots,
1 large onion, sliced,
2 tsp. chopped garlic,
1 red bell pepper,
½ lb. green peas,
little fresh oregano,
little fresh mint,
2 Tbsp. olive oil,
4 oz. dry white wine,
1 Tbsp. butter,
salt and pepper to taste.


Peel the potatoes and carrots and cut them to chunks. Sauté lightly them in the olive oil and butter with together with the garlic and onion, and transfer them in a roasting pan. In the same frying pan, sauté the lamb chunks until seared and add them in the roasting pan with the vegetables. Deglaze the bottom of the frying pan with 4 oz. of white wine and add the liquid in the roasting pan. Season, cover the roasting pan with a lid and cook in a preheated oven at 400 F for 35 minutes, or until ready. Add the green peas midway through the cooking. Sprinkle the ready lamb stew with the fresh herbs at the end.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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