03-07-2012, 04:35 PM
from Yankee magazine...get out Duchess, it's little lambykins. 
![[Image: image_12547.jpg]](http://www.yankeemagazine.com/cms/images/image_12547.jpg)
Irish Lamb Stew
Yield: Serves 6-8
Mint jelly and hot biscuits are a must with this traditional New England dish.
3-pound lamb shoulder
4 cups cold water
2 onions, peeled and sliced
2 stalks celery, chopped
Flour for dredging
2 tablespoons butter
1 cup beef stock
2 sprigs parsley
1 bay leaf
3 to 4 onions, sliced
1 to 2 potatoes, peeled and chopped
4 carrots, peeled and cut into
1-inch pieces
Salt and pepper to taste
Trim meat from bones, cube, and set aside. Combine bones, water, onions, and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley, and bay leaf. Simmer gently, partially covered, 1 hour. Remove bay leaf and parsley. Add additional onions, potatoes, and carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper.
![[Image: tender_lamb_stew.jpg]](http://www.actionebook.com/images/tender_lamb_stew.jpg)
yummy with real butter!
Irish Soda Bread
3 cups all-purpose flour, plus extra for work surface
1⁄4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
2 tablespoons caraway seeds (optional)
1 cup regular or golden raisins (or sultanas)
1 cup buttermilk
1 egg
Heat oven to 350 degrees. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if desired), and raisins. Combine just until incorporated. In a small bowl, whisk together buttermilk and egg. Add to dough and mix just until incorporated.
Turn dough onto a lightly floured work surface and fold it over onto itself two or three times, shaping it into a round, 8-inch loaf. Transfer loaf to a baking sheet lined with parchment or Silpat (a nonstick silicone baking mat). Score an "X" on the top of the dough. Bake 45 minutes, until well-browned and a toothpick plunged into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.
![[Image: irish-soda-bread-590.jpg]](http://www.blogcdn.com/www.slashfood.com/media/2011/03/irish-soda-bread-590.jpg)
Irish Lamb Stew
Yield: Serves 6-8
Mint jelly and hot biscuits are a must with this traditional New England dish.
3-pound lamb shoulder
4 cups cold water
2 onions, peeled and sliced
2 stalks celery, chopped
Flour for dredging
2 tablespoons butter
1 cup beef stock
2 sprigs parsley
1 bay leaf
3 to 4 onions, sliced
1 to 2 potatoes, peeled and chopped
4 carrots, peeled and cut into
1-inch pieces
Salt and pepper to taste
Trim meat from bones, cube, and set aside. Combine bones, water, onions, and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley, and bay leaf. Simmer gently, partially covered, 1 hour. Remove bay leaf and parsley. Add additional onions, potatoes, and carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper.
yummy with real butter!
Irish Soda Bread
3 cups all-purpose flour, plus extra for work surface
1⁄4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
2 tablespoons caraway seeds (optional)
1 cup regular or golden raisins (or sultanas)
1 cup buttermilk
1 egg
Heat oven to 350 degrees. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if desired), and raisins. Combine just until incorporated. In a small bowl, whisk together buttermilk and egg. Add to dough and mix just until incorporated.
Turn dough onto a lightly floured work surface and fold it over onto itself two or three times, shaping it into a round, 8-inch loaf. Transfer loaf to a baking sheet lined with parchment or Silpat (a nonstick silicone baking mat). Score an "X" on the top of the dough. Bake 45 minutes, until well-browned and a toothpick plunged into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.