Ballymore Irish Lamb Stew

This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick's Day, or any chilly weeknight.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 50 mins
• Calories: 615 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt and freshly ground black pepper to taste
• 1 pound baby carrots
• 1 pound new potatoes
• 2 tablespoons finely chopped parsley
• 2 pounds boneless lamb chops
• 1 (8 ounce) package pearl onions
• 4 cups lamb stock
• 2 tablespoons brown roux
• 0.5 cup Irish stout beer (such as Guinness®)

Recipe Instructions

Step 1

Season lamb chops with salt and pepper.

Step 2

Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.

Step 3

Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.

Step 4

Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.