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This week we went in the kitchen at Lynches Pub & Grub with owners Chris and Ethna Lynch as they prepare traditional Irish lamb stew.
The Lynch sisters grew up on a farm in County Cork, Ireland where everything they ate came fresh from the land and straight to the table. Having worked in restaurants all their adult lives, the sisters finally made the decision to open their own establishment.
Lynches Pub & Grub was originally located on Longboat Key since 1986, and was relocated to St. Armands in 2003. Lynches offers a true pub atmosphere with authentic Irish fare made with traditional recipes and fresh ingredients with a mix of American favorites. Chris and Ethna welcome both locals and visitors to enjoy a brew, some stew and a friendly conversation.
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Scroll down for an instructional video on how to prepare the dish.
Irish Lamb Stew
2 pounds lamb meat, cut in chunks
1/2 head celery, cut in 1 inch lengths
1 onion, peeled and cut in pieces
4 potatoes, peeled and quartered
2 ounces fresh leaf rosemary, chopped
2 ounces fresh parsley, chopped
2 cups beef stock
2 cups chicken stock
Preparation (serves 4):
Sear lamb in pan for 5 to 8 minutes until lightly browned. Put remaining ingredients in a large pot. Add the seared lamb. Bring to a boil and simmer for 2 hours or until meat is tender. Add salt and pepper to taste. Stew is best if prepared a day in advance and reheated on the stove before serving. Serve with bread and a pint of Irish stout!
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