IRISH LAMB STEW
INGREDIENTS
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4 pounds boneless lamb shoulder, cut into spoon-size pieces
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1 tablespoon salt
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½ teaspoon ground white pepper
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2 quarts chicken or vegetable stock
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1 bay leaf
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1 sprig fresh thyme
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3 fresh parsley stems
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4 cups (two 10-ounce bags) pearl onions, blanched and peeled
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2 cups potatoes, peeled and cut into spoon-size pieces
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2 cups celery, cut into spoon-size pieces
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2 cups carrots, cut into spoon-size pieces
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2 cups parsnips, cut into spoon-size pieces
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2 cups turnips, cut into spoon-size pieces
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10 tablespoons Gremolata (recipe follows)
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GREMOLATA
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Makes a little over 1 cup
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3/4 cup (about 3 slices) fresh bread crumbs
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Zest of one orange
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Zest of two lemons
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1 garlic clove, minced
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