- 2 tablespoons olive oil
- 1 1/2 pounds roasted lamb, cubed
- 2 tablespoons all-purpose flour, or as needed
- 1 tablespoon olive oil
- 2 1/2 cups thinly sliced leeks
- 1 1/2 quarts beef stock
- 1 (19 ounce) can stewed tomatoes, drained
- 2 cups leftover lamb gravy
- 1 (15 ounce) can Irish stout beer (such as Guinness®)
- 2 large russet potatoes, peeled and cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1-inch pieces
- parsnips, peeled and cut into 1-inch pieces
- 1 turnip, peeled and cut into 1-inch pieces
- 4 cloves garlic, halved, or more to taste
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon ground rosemary
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1/2 cup boiling water
- 3 tablespoons beef gravy granules (such as BISTO)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden, 1 to 2 minutes per side. Transfer to a plate.
- Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden, about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock, tomatoes, gravy, and beer. Reduce heat to low, cover, and simmer stew until vegetables are done roasting, 1 to 1 1/2 hours.
- Place potatoes, carrots, parsnips, turnip, and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary, salt, and pepper.
- Roast vegetables in the preheated oven, stirring every 20 to 30 minutes, until soft and starting to brown, 1 to 1/2 hours.
- Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens, about 5 minutes.
04/25/2018
recipepes.com
rish Lamb Stew with Roasted Root Veg, recipe
PT15M
PT1H
5
455 calories
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