Servings: 12
INGREDIENTS
4 pounds American Lamb, boneless shoulder, 3/4-inch dice
3 ounces butter, clarified
2 pints Irish red ale
2 pints Lamb stock
Roux:
2 ounces butter, clarified
2 ounces flour
1 pound turnips, peeled, 1/2-inch dice
1 pound red potatoes, 1/2-inch dice
1 pound baby carrots, pared
1 pound pearl onions, peeled
1/4 cup flat leaf parsley, finely chopped
1/4 cup green onion, finely sliced
Irish soda bread or other hearty loaf slices
DIRECTIONS
METHOD:
In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned . Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.
Recipe and image provided by the American Lamb Board