American Lamb

View Original

Pub-style Irish Stew with American Lamb

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


See this content in the original post