Soup

Imbolic Lamb Stew is for Soup.

Imbolic Lamb Stew takes several minutes to prepare.

Imbolic Lamb Stew takes several minutes to cook.

Imbolic Lamb Stew makes 6 servings.

The ingredients for Imbolic Lamb Stew are:

2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped

Here is how you make Imbolic Lamb Stew:

Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot orDutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all thevegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed.Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Putwhole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour offthe cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter,chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot.Number of Servings: 6Recipe submitted by SparkPeople user CMCRISWELL.

The nutritional information for Imbolic Lamb Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 443.5

• Total Fat: 13.8 g
• Cholesterol: 126.9 mg
• Sodium: 579.2 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 5.9 g
• Protein: 42.7 g