| 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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