Ballymore Irish Lamb Stew
Description
This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick's Day, or any chilly weeknight.
Ingredients
•
2 pounds boneless lamb chops
•
salt and freshly ground black pepper to taste
•
2 tablespoons vegetable oil
•
1/2 cup Irish stout beer (such as Guinness®)
•
1 pound new potatoes
•
1 pound baby carrots
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1 (8 ounce) package pearl onions
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4 cups lamb stock
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2 tablespoons brown roux
•
2 tablespoons finely chopped parsley
Directions
1
Season lamb chops with salt and pepper.
2
Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
3
Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
4
Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.