Irish Stew
Ingredients:
1 tbsp Donegal Rapeseed Oil500g lean lamb leg steak, diced
1 onion
2 carrots
2 potatoes, cut in chunks
700ml lamb stock
50g pearl barley (optional)
Instructions
Preheat the oven to 180 degrees celsius
Heat the oil in a large frying pan and fry the lamb for 3-4 minutes (until browned)
Transfer the lamb into an ovenproof casserole dish.
Add all the diced vegetables to the pan and fry for 2-3 mintues.
Stir in the stock and if you are using barley, stir it in now too.
Bring to the boil.
Pour over the lamb, cover and cook for 2 hours. Or until the meat is tender.
