Ballymaloe Irish Stew

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 2  lbs shoulder lamb chops, about 1-inch thick
•  salt
•  fresh ground black pepper
• 2  tablespoons  vegetable oil
• 1⁄2 cup  guinness beer or 1⁄2 cup  any dark beer
• 1  lb new potato
• 1  lb  baby carrots, peeled
• 1  pint  white pearl onion, peeled
• 4  cups lamb stock
• 2  tablespoons  dark roux
• 2  tablespoons  finely chopped fresh parsley leaves

Directions

1. Season the lamb chops with salt and pepper.
2. 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.
3. 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.
4. Stir in the roux and continue to cook for 10 minutes.
5. Stir in the parsley and spoon into serving bowls.