Ballymaloe Irish Stew
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Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.
- Ready In:
- 2hrs 45mins
- 2 lbs shoulder lamb chops, about 1-inch thick
- 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
- 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.
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*Made for Australia/NZ Swap #73* WOW!!! how easy this was !! I started with 4 thick, meaty lamb loins -(could have used more !). Followed directions as listed, with exception of lamb stock --- NONE to be found -- not even Wegman's ! Had to sub beef stock. It was DE-lish -- even DH, who is leary of lamb, thought it very tasty ! I have some small lean beef cubes, which I will season and add to the stew when I heat it up -- and maybe some sliced 'shrooms ! Thanks for posting, AZPARZYCH !!!Reply