by George Zhou

Created on: May 31, 2010

The Irish Lam Soup is a chunky, rich, and warm soup that includes the hearty taste of lamb meat along with hints of Irish dressing and spicing. This unique soup also ages with time, just like good wine. Instead of tasting like leftovers when not finished, you can savor the growing taste of this soup every time it is refrigerated, eaten, and stored again.

Now the ingredients are tasty but rather common and can be found easily in your neighborhood grocery store:

1 1/2 pounds of bacon. Make sure the bacon is thick as this a chunky stew, not a thin one

3 pounds of Lamb thighs (marbled, preferred). These are the best for this type of soup; they must be cut into nice chunks, about 1.5 inch squares

1/2 teaspoon of salt

1/2 teaspoon of ground black pepper

 3 pieces of garlic

2 large onions

1/2 cup of water

4 cups of ground beef

2 teaspoons of  sugar

4 cups of diced carrots 

4 potatoes

2 teaspoons of parsely

Butter can be used but is optional for this particular soup

1. First, take care of the bacon. Fry your bacon in a seasoned skillet and once fried, crumble the bacon.

2. Next, mix the lamb thighs, parsley, pepper, and salt in a bowl

3. Add to slow cooker with water and set to medium

4. Dice the garlic and onions into small pieces

5. Add in about one hour of cooking

6. Add beef and sugar in another hour of cooking

7. Dice the potatoes into small pieces

8. And add these potatoes one hour before the finish of your soup.

After 10 hours, the recipe should be well done and ready to eat. *Remember, this stew is good for quite a long time.

Enjoy your hearty Irish Lamb Stew!

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