This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick’s Day, or any chilly weeknight.
Ingredients
- 2 pounds boneless lamb chops
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- ½ 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
Directions
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.
Cook’s Notes:
Make sure your chops are about 1 inch thick.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 615 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat8g | 38% |
Cholesterol68mg | 23% |
Sodium3563mg | 155% |
Total Carbohydrate33g | 12% |
Dietary Fiber3g | 10% |
Total Sugars4g | |
Protein62g | |
Vitamin C15mg | 74% |
Calcium46mg | 4% |
Iron2mg | 13% |
Potassium601mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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