Ballymore Irish Lamb Stew
Ingredients
- 2 pounds boneless lamb chops
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- ½ cup Irish stout beer (such as Guinness®)
- 1 pound new potatoes
- 1 pound baby carrots
- 1 (8 ounce) package pearl onions
- 4 cups lamb stock
- 2 tablespoons brown roux
- 2 tablespoons finely chopped parsley
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Season lamb chops with salt and pepper.
- 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.
- 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.
- 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.
Source
Original recipe: View Original