Irish Lamb Stew
This one was a great use of lamb stew meat, adapted from Irma Rombauer’s classic The Joy of Cooking. The use of potatoes as s thickener for the stew is brilliant. We all loved it at Sunday Dinner, even the non-lamb-lovers at the table! Also included is a link for whole wheat biscuits, which I highly recommend as an accompaniment to this stew.
