cateory: cuisine
Ballymaloe Irish Stew
Reviews: 198
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
How to make
Ballymaloe Irish Stew
Ballymaloe Irish Stew
- 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
Comments for
Ballymaloe Irish Stew
Ballymaloe Irish Stew
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