Best County Cork Irish Lamb Chops Stew Recipes

CHEF JOHN'S IRISH STEW

Chef John's Irish Stew image

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

Steps:

Season lamb shoulder chops with salt and black pepper.
Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g

COUNTY CORK IRISH LAMB CHOPS STEW

County Cork Irish Lamb Chops Stew image

Make and share this County Cork Irish Lamb Chops Stew recipe from Food.com.

Provided by truebrit

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 small lamb chops, thawed
fresh parsley, chopped
1 tablespoon vegetable oil
salt and pepper
peppercorn
parsley
rosemary
1 lb potato (3 to 4 medium)
thyme
1 medium onion, chopped
2 cups cabbage, finely shredded
12 small white onions
1 large leek white, thin sliced
1 1/2 cups peas
1 1/2 cups celery, diced

Steps:

Season chops with salt and pepper.
Heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides.
Spoon off any melted fat and add enough water to cover chops.
Bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth.
Lower heat and simmer.
Meanwhile, peel potatoes and shape into bite sized rounds.
Chop trimmings from potatoes into small pieces.
Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
Simmer for 20 minutes then add peas (Add a little more water if needed during cooking).
Simmer for 10 minutes more, or until potatoes are tender.
Add more salt and pepper to taste, if necessary.
Garnish with parsley and serve.