Irish Stew
 
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
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.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes