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    Ballymaloe Irish Stew


    Source of Recipe


    Unknown

    List of Ingredients




    Ballymaloe Irish Stew


    • 2 pounds shoulder lamb chops, about 1-inch thick
    • Salt
    • Freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1/2 cup Guinness beer or any dark beer
    • 1 pound new potatoes
    • 1 pound baby carrots, peeled
    • 1 pint pearl onions, peeled
    • 4 cups lamb stock
    • 2 tablespoons dark roux
    • 2 tablespoons finely chopped fresh parsley leaves

    Recipe




    Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any
    brown particles off the bottom of the pan. Add the lamb back to the pan.\

    In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes.

    Stir in the parsley and spoon into serving bowls.

    Yield: 4 servings

 

 

 


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