Irish Stew with Lamb & Potatoes
Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you'll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty--it's also easy!
To make ahead: Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.
3 1/2 lean protein, 1 starch, 1/2 vegetable