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Ballymaloe Irish Stew
2 lb Shoulder lamb chops; about 1-inch thick
Freshly ground black pepper
2 tb Vegetable oil
1/2 c Guinness beer or any dark beer
1 lb New potatoes
1 lb Baby carrots; peeled
1 pt Pearl onions; peeled
4 c Lamb stock
2 tb Dark roux
2 tb Finely chopped fresh parsley leaves
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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