RECIPE: Irish Lamb Stew
500g boneless cubed leg of lamb
3 potatoes, cubed (the same size as the lamb)
2 leeks, halved and thinly sliced
2 large carrots, cut into 2-cm pieces
2 stalks celery, thinly sliced
2 cups chicken stock
2 tsp chopped fresh thyme
¼ cup chopped parsley leaves
Salt and pepper
1. Season the lamb. Coat the bottom of a heavy-bottomed pot with oil over a medium heat.
2. Brown the lamb, and then add the vegetables, thyme and stock. Leave to simmer very slowly for 2 hours. Top up the pot with stock as needed; the stew should be almost soup-like. Adjust the seasoning, remove from the heat and add the parsley before serving.