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Ballymaloe Irish Stew
2
Pound Shoulder lamb chops; about 1−inch thick
Salt
Freshly ground black pepper
2
1
1
1
1
4
2
2
1
Tablespoon Vegetable oil
/2 Cup Guinness beer or any dark beer
Pound New potatoes
Pound Baby carrots; peeled
Pint Pearl onions; peeled
Cup Lamb stock
Tablespoon Dark roux
Tablespoon Finely chopped fresh parsley leaves
/2 Fat; 0 Other Carbohydrates
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.
Yield: 4 servings
Ballymaloe Irish Stew
35
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