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Ballymore Irish Lamb Stew
Ballymore Irish Lamb Stew
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Hearty Irish lamb stew, ideal for St. Patrick's Day or a cozy evening.
Ingredients:
  • 2 pounds boneless lamb chops
  • 2 tablespoons vegetable oil
  • 0.5 cup Irish stout beer (such as Guinness®)
  • 1 pound new potatoes
  • 1 pound baby carrots
  • 1 (8 ounce) package pearl onions
  • 4 cups lamb stock
  • 2 tablespoons brown roux
  • 2 tablespoons finely chopped parsley
Instructions:
  • Season the lamb chops generously with salt and pepper.
  • In a large Dutch oven, heat oil over medium heat until hot but not smoking. Add chops and sear on each side for 2 to 3 minutes. Remove from pan and set aside.
  • Deglaze the pot with beer, cooking for 1 minute while using a wooden spoon to scrape up any flavorful browned bits. Return the lamb to the pot.
  • Mix potatoes, carrots, and onions with a sprinkle of salt and pepper in a bowl, then transfer to the pot. Pour in lamb stock and bring to a boil. Lower the heat, cover, and simmer until the lamb is tender, approximately 2 hours. Add roux and cook for an additional 10 minutes. Finish by stirring in parsley and serve in bowls.

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