Preheat the oven to 425 F. Pour half of the olive oil into a deep baking pan and turn the pan so the sides are coated with the oil to make serving easier. In a large kettle or Dutch oven, combine all ingredients. Discard bay leaves before serving. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes. An Irish stew or lamb and potato stew is a completely different dish nowadays: meltingly tender lamb pieces and soft potatoes, coated in a rich, flavorful sauce made with good quality beef or lamb stock. Directions. Discard the thyme sprigs and bay leaf and season the braising liquid with salt and pepper. Preparation.
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