Recipe courtesy of Darina Allen
Show: Emeril Live
Episode: Taste of Ireland
Total:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min
Yield:
4 servings

Ingredients

  • 2 pounds shoulder lamb chops, about 1-inch thick
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup Guinness beer or any dark beer
  • 1 pound new potatoes
  • 1 pound baby carrots, peeled
  • 1 pint pearl onions, peeled
  • 4 cups lamb stock
  • 2 tablespoons dark roux
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

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.

Recipe courtesy of Darina Allen
Show: Emeril Live
Episode: Taste of Ireland

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lamb Stew with Cipolline Onions and Potatoes

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here