This may be late for St. Patrick's Day, but it can be a nice Easter dish.
2 lb. very lean lamb
2 carrots, sliced
2 potatoes, diced
4 onions, chopped
1/2 cup celery, chopped
2 tbsp. parsley
2 Lamb consomme bouillion cubes (Knorr)
Simmer lamb and bouillion for 1 hour. Add celery, carrots and onion. Simmer 15 minutes. Add remaining ingredients and simmer 30 minutes. Add salt and pepper to taste. If desired, add about 1 cup frozen peas.
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