Irish Stew

• 6 pounds Boneless Leg Of Lamb Roast
• 3 Tablespoons Olive Oil
• 3 pinches Salt
• 3 pinches Pepper
• 2 Tablespoons Old Bay Seasoning
• 3 sprigs Fresh Tyme, Chopped
• 5 whole White Onions (Roughly Chopped)
• 5 whole Parsnips, Chopped Into Bite Size Pieces
• 2 pounds Bag Of Carrots, Chopped Into Bite Size Pieces
• 1 head Cabbage, Chopped Into Bite Size Pieces
• 6 whole Potatoes (unpeeled, And Diced)
• 1 whole Rutabaga (Cored And Diced)
• 3 quarts Water
• 1 teaspoon Minced Garlic

1. Preheat oven to 400 F. Prepare to season the leg of lamb roast.
2. Pour your olive oil onto the roast, coating evenly on all sides.
3. Season all sides of roast with salt, pepper, Old Bay seasoning and fresh thyme.
4. Place roast in a roasting pan and place in the preheated oven for 3 to 4 hours until fully cooked.
5. Its done when it reaches an internal temperature of 145 F. After meat is thoroughly cooked let it rest for 30 minutes.
6. Meanwhile prepare a soup pot and drop in chopped onions, parsnips, carrots, cabbage, potatoes, rutabaga and water.
7. Add minced garlic.
8. After meat has rested and cooled shred meat and place it in the soup pot.
9. Let it stew on medium-low heat for 1 to 2 hours until vegetables are nice and tender.
10. If stew needs more salt and pepper and seasoning add more to taste.
11. Enjoy!

olive oil, salt, pepper, bay seasoning, fresh tyme, white onions, carrots, cabbage, potatoes, water, garlic

Taken from tastykitchen.com/recipes/main-courses/irish-stew/ (may not work)