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Ballymaloe Irish Stew Ingredients

2 Pound Shoulder lamb chops; about 1−inch thick Salt Freshly ground black pepper 2 Tablespoon 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 Cup Lamb stock 2 Tablespoon Dark roux 2 Tablespoon 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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