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

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Recipe Summary

prep:
30 mins
cook:
2 hrs 20 mins
total:
2 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season lamb chops with salt and pepper.

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  • 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.

  • 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.

  • 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.

You can use any dark beer.

Nutrition Facts

615 calories; protein 62.3g; carbohydrates 32.7g; fat 19.5g; cholesterol 68.1mg; sodium 3563.2mg. Full Nutrition
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