Try a New Recipe: Min's Irish Lamb Stew

Just for the record, virtually all of my ancestors are Irish. So I believe that gives me the right to call whatever I create "Irish." You know, because I'm Irish, and I created it, therefore, it's Irish. Incidentally, two different friends who have been to Ireland have told me that I look like the majority of Irish people. Marlow even told me she swore she saw me over there! But alas, I was here. She must have seen my evil Irish twin or something...

So, after searching in vain for a recipe for Irish Lamb Stew for Easter for which we had every ingredient or that wasn't something like "boil lamb with potatoes and carrots," I decided to create my own. This recipe is fabulous and you will love it. I make it a day in advance to allow the flavors to develop. Keep it in mind for Easter dinner. You could also use beef.

Irish Lamb Stew

Heat about 1 to 2 Tablespoons olive oil over medium-high heat in a Dutch oven pan. Add bacon, and cook and stir until starting to brown, add onions, stirring. Add lamb and flour to a resealable plastic bag, shake to coat, and add lamb to pan with bacon and onions. Stir to brown lamb, then add garlic and stir.

Add carrots and potatoes, and stir. Add white wine, stir to combine. Add peas, broth, thyme and marjoram. You can add some salt and pepper at this point, but don't overdo it.

Heat to boiling, and simmer, stirring occasionally, until potatoes and carrots are tender. (add more broth if necessary) Cool and refrigerate overnight in Dutch oven pan. Heat through before serving, add salt and pepper to taste, and serve with crusty bread.

Happy Easter!