Ballymaloe Irish Stew
Ingredients
- 8 whole lamb chops (about 1-inch thick)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 0.5 cup Guinness or other dark beer
- 1 lb new potatoes
- 1 lb baby carrots, peeled
- 2 cup pearl onions, peeled
- 4 cup lamb stock
- 2 tbsp dark roux
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Season the lamb chops with salt and pepper.
- 2
In a large Dutch oven over medium heat, heat the oil. When hot but not smoking, add the chops and sear for 2 to 3 minutes per side. Remove and set aside.
- 3
Add the Guinness to the pan and cook for 1 minute, scraping up any browned bits from the bottom.
- 4
Return the lamb to the pan. In a mixing bowl, toss the potatoes, carrots, and pearl onions with salt and pepper. Add the vegetables to the pan. Pour in the lamb stock.
- 5
Bring to a boil, then cover and reduce the heat to medium-low. Simmer for about 2 hours, or until the lamb is falling off the bone.
- 6
Stir in the dark roux and continue to cook for 10 minutes until the broth thickens slightly.
- 7
Stir in the fresh parsley and ladle into serving bowls. Serve with crusty bread.