OK I admit it, this is not really a traditional Irish Stew, but given that it is made in California it is lighter than most but just as delicious..and great made on Sunday for warming up and serving on Monday.
This serves 4-6 with green salad or cooked green beans or peas.
2 pounds very lean lamb, in 1 inch cubes
1tbsp neutral oil
3-4 cups chicken or beef stock
3-4 medium waxy potatoes cut into 1/4's
3 large carrots cut into 2 inch pieces
1 cup chopped onion
1 cup chopped carrots and or turnips
3 ribs celery chopped
2tbsp minced rosemary
1 bay leaf
2tsp dried mint
2tsp dried thyme
2 tsp seas alt
1 tsp ground black pepper
3 cloves garlic smashed and minced
Slowly brown the lamb on all sides in the oil, cover with stock and add all the vegetables (except the potatoes), and the herbs & spices.
Bring top boil then simmer, lidded for 1- 1 1/2 hours until lamb is tender.
Skim the surface and check seasonings.
Add the potatoes and cook a further 40 mins until tender, on high simmer.
In a small saucepan, melt the butter and stir in the flour to make a brown roux, and stir this into the stew to thicken (add some stock from stew first to the roux then add to the stew and bring to boil), and cook for 3 mins.