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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. | 2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. | 3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lamb shoulder	2	pounds	boneless cut	2278.0852	1.808	152.7763	184.0548
salt	1/2	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
parsnip	1		peeled cut	99.75	23.9267	1.5959999999999999	0.39899999999999997
water	4	cups		0.0	0.0	0.0	0.0
potato	3		peeled quartered	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
leek	1	cup	chopped	54.29	12.5935	1.335	0.267
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.