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cateory: cuisine
Ballymaloe Irish Stew
Rate:
5
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
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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Ballymaloe Irish Stew
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