BALLYMORE IRISH LAMB STEW

Ballymore Irish Lamb Stew image

This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick's Day, or any chilly weeknight.

Provided by Virginia Vohasek

Time 2h50m

Yield 8

Number Of Ingredients 10

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Ingredients

2 pounds boneless lamb chops
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
½ cup Irish stout beer (such as Guinness®)
1 pound new potatoes
1 pound baby carrots
1 (8 ounce) package pearl onions
4 cups lamb stock
2 tablespoons brown roux
2 tablespoons finely chopped parsley

Steps:

Season lamb chops with salt and pepper.
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.
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.
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.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 32.7 g, Cholesterol 68.1 mg, Fat 19.5 g, Fiber 2.9 g, Protein 62.3 g, SaturatedFat 7.5 g, Sodium 3563.2 mg, Sugar 4.1 g