Ballymore Irish Lamb Stew
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Ballymore Irish Lamb Stew

1. Boneless lamb chops - 2 pounds
2. Salt and freshly ground black pepper to taste - 2 pounds
3. Vegetable oil - 2 tablespoons
4. Irish stout beer (such as Guinness®) - ½ cup
5. New potatoes - 1 pound
6. Baby carrots - 1 pound
7. Pearl onions - 1 (8 ounce) package
8. Lamb stock - 4 cups
9. Brown roux - 2 tablespoons
10. Finely chopped parsley - 2 tablespoons

How to cook deliciously - Ballymore Irish Lamb Stew

1. Stage

Season lamb chops with salt and pepper.

2. Stage

Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.

3. Stage

Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.

4. Stage

Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.