Ballymore Irish Lamb Stew

Ingredients

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

Instructions

1. 1

   Season lamb chops with salt and pepper.

2. 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.

3. 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.

4. 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.