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Irish Lamb Stew


  • 3 pounds lamb shoulder chops
  • salt and pepper to taste
  • 1 tablespoon vegetable oil or olive oil
  • 1 large onion diced
  • 1 tablespoon butter
  • 2 tablespoons all purpose flour
  • 4 cups chicken stock/broth
  • 2 teaspoons fresh rosemary chopped
  • 2 tablespoons garlic powder
  • 2 carrots diced small
  • 2 stalks celery with leaves diced small
  • 1-1/2 pounds baby Dutch yellow potatoes they are usually sold in 1.5 pound netted bags in the produce section


  • Season lamb shoulder chunks with salt and pepper.
  • Heat oil in a large heavy skillet/pot over high heat. Cook lamb shoulder chunks until browned on all sides, working in batches if need be. Using a slotted spoon, remove the browned lamb from the pot & set it aside.
  • Add the onion to the pot. Season with salt & pepper. Saute over medium heat until slightly softened and edges are browning, about 5 minutes. Stir the butter into the onion until melted; add in the flour and stir until onions are coated. Cook about 1 minute.
  • Pour the stock/broth into the onion mixture and bring to a boil. Add the rosemary and garlic powder. ¬†Boil, stirring often, for 5 minutes.
  • Stir in the browned lamb, diced carrots and diced celery. Mix in the potatoes.
  • Bring the mixture to a simmer, reduce heat to low, cover the pot with a lid. Cook for 60-90 minutes.