Lamb & Potato Stew

Amy Mattias
Spring is calling so here’s to hoping March is in like a lion and out like a lamb. This month, we took a traditional Irish dish - lamb stew - and added a few Idaho twists. Instead of Russet potatoes, we used purple potatoes from Agrarian Harvest, which pack an extra nutrient punch. Our recipe calls for locally brewed beer, but purists can stick to Guinness if they please. This hearty stew will leave you feeling satisfied after a powder day on the mountain!



Add olive oil to a warm Dutch oven or stockpot. Sprinkle lamb with salt and then add to pan. Brown each side, then remove from pan.

Add onions, cooking for a few minutes, adding beer or stock to deglaze the pan. Season with salt and pepper.

Add carrots, potatoes, bay leaves, fresh herbs and meat to pot. Cover with remaining liquids and bring to a boil for a few minutes. Lower to a simmer and cooking until meat and are tender, about 1 hour.

Serve with sourdough bread, fresh parsley, and a local beer!

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