Name: Ballymore Irish Lamb Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Boneless lamb chops - 2 pounds; Salt and freshly ground black pepper to taste - 2 pounds; Vegetable oil - 2 tablespoons; Irish stout beer (such as Guinness®) - ½ cup; New potatoes - 1 pound; Baby carrots - 1 pound; Pearl onions - 1 (8 ounce) package; Lamb stock - 4 cups; Brown roux - 2 tablespoons; Finely chopped parsley - 2 tablespoons

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.