Irish Lamb Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,187 cal. | (57 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 47 mg | (392 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,787 mg | (45 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 16.6 mg | (208 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 842 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse lamb chops, pat dry and trim. Peel carrots, onions and potatoes. Cut carrots diagonally into thick slices, quarter onions and halve or quarter potatoes, depending on size. Melt lamb fat in a pan and sear lamb chops in it on both sides. Remove from pan and saute carrots and onions in the same pan. Layer chops and sauteed vegetables in a Dutch oven and season each layer with salt and pepper. Add broth so that everything is covered. Arrange potatoes on top, season with thyme, salt and pepper. Cover and simmer on low heat for about 1.5 hours on low heat.
When everything is cooked, pour off some cooking liquid. Mix with flour and mix well. Add parsley and season with salt and pepper. Return to the Dutch oven and bring to a boil again. Arrange meat and vegetables on plates, serve.
If desired, serve with fresh bread.
