BALLYMALOE IRISH STEW
Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.
Provided by AZPARZYCH
Categories Lamb/Sheep
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 832.2, Fat 55.9, SaturatedFat 22.1, Cholesterol 163.6, Sodium 239.4, Carbohydrate 37.8, Fiber 7.2, Sugar 9.7, Protein 41.8
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