Ballymaloe Irish Stew

Recipe Ingredients

2 lbs	908g / 32oz	Shoulder lamb chops, about 1" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
1/2 cup	118ml	Guinness beer or any dark beer
1 lb	454g / 16oz	New potatoes
1 lb	454g / 16oz	Baby carrots - peeled
1		Pearl onions - peeled
4 cups	948ml	Lamb stock
2 tablespoons	30ml	Dark roux
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Recipe inspired from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996 - From the TV FOOD NETWORK - (Show # EM-1C04)

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