Ballymaloe Irish Stew
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Season the lamb chops with salt and pepper
2
In a large Dutch oven, over medium heat, add the oil
3
When the oil is hot, but not smoking add the chops
4
Sear for 2 to 3 minutes on each side
5
Remove the chops from the pan and set aside
6
Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan
7
Add the lamb back to the pan
8
In a mixing bowl, toss the vegetables with salt and pepper
9
Add the vegetables to the pan
10
Cover with the stock
11
Bring the liquid to a boil, cover and reduce the heat to medium low
12
Simmer for about 2 hours or until the lamb falls off the bone
13
Stir in the roux and continue to cook for 10 minutes
14
Stir in the parsley and spoon into serving bowls