| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Irish | Emlive08, New | 1 | servings |
INGREDIENTS
| 2 | lb | Shoulder lamb chops; about 1-inch thick |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tb | Vegetable oil |
| 1/2 | c | Guinness beer or any dark beer |
| 1 | lb | New potatoes |
| 1 | lb | Baby carrots; peeled |
| 1 | pt | Pearl onions; peeled |
| 4 | c | Lamb stock |
| 2 | tb | Dark roux |
| 2 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
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 Recipe inspired from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996 Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC04 Converted by MM_Buster v2.0l.
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