Recipe by Mille®
So sorry, Bo Peep. I found your lost sheep. And would ya just look at what I did with them!
Top Review by greenery
This worked out well for me. My husband (a Brit) liked it a lot. This may sound dopey, but I find it off putting that the name of the recipe is Guinness and Sheep rather than Guinness and Mutton. Would you like to eat Cow Stroganoff, or Beef Stroganoff?
- 8 ounces thickly-sliced bacon or 8 ounces thick slab bacon, cut into ½ inch dice
- 2 lbs mutton chops, cut into 1 inch pieces and bones reserved (may substitute lamb chops)
- 2 tablespoons Emeril's Original Essence
- salt, to taste
- 1 tablespoon flour
- 2 cups diced yellow onions
- 1 cup diced carrot
- 1 cup diced leek
- 3 tablespoons minced garlic
- 1⁄4 cup chopped parsley
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 2 cups Guinness stout
- 1 cup low sodium beef broth
- 1 lb very small potato, about 1 inch in diameter,or quartered larger potatoes
Directions See How It's Made
- In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown.
- Remove the bacon and drain on paper towels.
- Remove all but 3 tablespoons of the bacon fat from the pan.
- Season the lamb with the essence and salt, and sprinkle with the flour.
- Add the meat and bones to the pan and sauté until brown on all sides, about 5 minutes.
- Remove the meat and bones from the pan.
- Add the onions, carrots and leeks to the pan and sauté over medium-high heat until soft, about 5 minutes.
- Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds.
- Add the Guinness, beef stock and potatoes, and return the meat and bones to the pot.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1½ hours, stirring occasionally and skimming any fat that forms on the surface.
- Remove from the heat, adjust seasoning, to taste, and discard the lamb bones.
- Serve hot.