Irish stew

Name: Irish stew
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 leg of lamb (1,8-2 kg); 40 g Bacon; 1 kg Potatoes; 600 g Carrots; 250 g Onions; 1 collar Thyme (alternatively 1-2 tsp dried thyme); 2 TABLESPOONS Oil; 3/4-1 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 leg of lamb (1,8-2 kg)
40 g Bacon
1 kg Potatoes
600 g Carrots
250 g Onions
1 collar Thyme (alternatively 1-2 tsp dried thyme)
2 TABLESPOONS Oil
3/4-1 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash the leg, dab dry and remove the meat from the bone. Remove tendons and fat and cut into bite-sized cubes. Cut bacon into fine strips. Wash, peel and slice potatoes and carrots. Peel onions and cut into rings. Wash thyme and, except for 2 stems for garnishing, pluck off leaves. Heat the oil in a pan, crisp up the bacon and take it out. Sauté the lamb in portions in hot fat. Remove. Deglaze the meat with some stock. Layer vegetables and meat in a large pot. Season each layer with salt and pepper, sprinkle with thyme and bacon. Pour in broth and deglazed meat. Stew in a closed pot at medium heat for 1-1 1/2 hours. Season the finished stew again and serve garnished with thyme
2
Preparation time 2 -2 1/2 hours
3
Cutlery: Haymann
4
Plate and platter: The Schlonders