Ballymaloe Irish Stew

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Recipe adapted from irish country cooking by darina allen, published by viking penguin, 1996; posting for zwt.

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Steps

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Season the lamb chops with salt and pepper.

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In a large dutch oven , over medium heat , add the oil.

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When the oil is hot , but not smoking add the chops.

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Sear for 2 to 3 minutes on each side remove the chops from the pan and set aside.

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Add the beer and continue to cook for 1 minute , scraping any brown particles off the bottom of the pan.

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Add the lamb back to the pan.

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In a mixing bowl , toss the vegetables with salt and pepper.

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Add the vegetables to the pan.

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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.

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Stir in the roux and continue to cook for 10 minutes.

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Stir in the parsley and spoon into serving bowls.

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Ingredients

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shoulder lamb chops, salt, fresh ground black pepper, vegetable oil, beer, new potato, baby carrots, white pearl onion, lamb stock, dark roux, fresh parsley leaves