Ballymaloe Irish Stew

Recipe Ingredients

2 lbs	908g / 32oz	Shoulder lamb chops, about 1" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
1/2 cup	118ml	Guinness beer or any dark beer
1 lb	454g / 16oz	New potatoes
1 lb	454g / 16oz	Baby carrots - peeled
1		Pearl onions - peeled
4 cups	948ml	Lamb stock
2 tablespoons	30ml	Dark roux
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - Recipe inspired from "Irish Country Cooking" by Darina Allen, published by Viking Penguin, 1996 - From the TV FOOD NETWORK - (Show # EM-1C04)

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