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Lamb Stew

My dad used to call this a good old Irish stew. His version would include only onions, potatoes, lamb (sometimes mutton) and broth, with a bit of salt and pepper for seasoning. He was a purist! Today I still keep it simple but like to add a carrot or two and sometimes a bit of thyme.
1. Preheat the Memphis Pellet Grill to 325 F

2. Mix together the flour, pepper, and salt. Coat the lamb cubes with this mixture and a dust of the excess flour.

3. Heat up the oil in a heavy cast iron casserole and quickly brown the flour dusted lamb cubes.

4. Add the onion and a bit more oil if necessary. Sauté the lamb and onion for 2 or 3 more minutes, stirring constantly.

5. Pour in the broth and add the potato cubes & carrot slices. Sprinkle in the thyme and bring the mixture to a boiling point.

6. Place the covered casserole on the bottom rack of the pre-heated Memphis Pellet Grill. Close the lid and bake for 2 – 2 ½ hours, or until the lamb is tender and the vegetables are cooked through, stirring occasionally.

7. Serve with a loaf of crusty No-Knead Artisan Bread on the side.

2 lb lamb stew meat or shoulder roast, 1” cubes
¼ C white flour
1 tsp salt
1 tsp ground black pepper
3 tbsp. oil
2 onions, diced
5 large red potatoes, peeled & cubed
4 carrots, peeled & sliced
4 C chicken broth
2 tsp thyme
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