Lamb Stew (Adapted from "When Irish Eyes are Smiling Stew", The Soup Mix Gourmet, Diane Phillips)
Rub/Marinade:
1 T Parsley
1 T Rosemary
1 t Thyme
1 t Sage
1 C Rice vinegar
Stew:
2 T butter
1 1/2 pounds lamb stew meat (with bones)
1/2-1 pound good lamb meat
1 Envelope Lipton Golden Onion Soup Mix
1 can Campbells condensed cream of chicken soup
1 C water
1/4 C vodka
6 shallots, peeled
7 small, red potatoes
1/2 C baby carrots
1/2 C frozen peas, thawed
1/2 C frozen corn, thawed
1. Mix the spices from the marinade.
2. Toss the lamb in the spices.
3. Cover and refrigerate for at least 12 hours.
4. 1 hour before cooking, take out the lamb and cover it with the vinegar. Uncover and let sit out of refrigerator.
5. Melt the butter in a large pot over medium-high heat.
6. Brown the lamb on all sides.
7. Stir in soup mix, condensed soup, water, shallots, potatoes, carrots, and vodka.
8. Simmer for 2 hours, stirring occasionally.
9. Add the peas and corn to the stew and cook for 10 minutes.
10. Skim fat off top and serve.
1 T Parsley
1 T Rosemary
1 t Thyme
1 t Sage
1 C Rice vinegar
Stew:
2 T butter
1 1/2 pounds lamb stew meat (with bones)
1/2-1 pound good lamb meat
1 Envelope Lipton Golden Onion Soup Mix
1 can Campbells condensed cream of chicken soup
1 C water
1/4 C vodka
6 shallots, peeled
7 small, red potatoes
1/2 C baby carrots
1/2 C frozen peas, thawed
1/2 C frozen corn, thawed
1. Mix the spices from the marinade.
2. Toss the lamb in the spices.
3. Cover and refrigerate for at least 12 hours.
4. 1 hour before cooking, take out the lamb and cover it with the vinegar. Uncover and let sit out of refrigerator.
5. Melt the butter in a large pot over medium-high heat.
6. Brown the lamb on all sides.
7. Stir in soup mix, condensed soup, water, shallots, potatoes, carrots, and vodka.
8. Simmer for 2 hours, stirring occasionally.
9. Add the peas and corn to the stew and cook for 10 minutes.
10. Skim fat off top and serve.