Lamb stew Dublin style is a white lamb stew will all the items boiled. This is the type of stew one would find in the famous city of Dublin.

Preparation:

Cut the boneless shoulder of lamb into 1 inch cubes with a French knife.

Slice the new potatoes slightly thick with a French knife

Julienne the onions and leeks with a French knife.

Procedure:

Place the cubes of lamb in a stock pot, cover with the water and bring to a boil. Skim off any scum that may appear on the surface with a skimmer. Add the salt, marjoram and bay leaves.

Reduce to a simmer and cook until meat just starts to become tender. Do not overcook lamb. Remove from the range and strain the stock through a china cap covered with a cheese cloth into a stainless steel container. Keep both meat and stock warm [cover with a wet towel].

Melt the butter in a sauce pot, add the onions, saut‚, without colour= until slightly tender.

Stir in the flour with a wire whip, making a roux; cook slightly.

Add the hot stock, whipping vigorously with a wire whip until slightly thickened.

Add the potatoes and leeks, simmer until the potatoes start to become tender.

Add the cooked cubes of lamb and continue to simmer for about 10 minutes more.

Season with salt and pepper. Remove from the range and place in a deep steam table pan.

Dish up with a 6-8 oz ladle into a casserole. Garnish with dumplings and chopped parsley.

G. Haines (Second Edition) ISBN0-8269-4422-1

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