Ballymaloe Irish Stew

2 Pound Shoulder lamb chops; about 1-inch thick
Salt
Freshly ground black pepper
2 Tablespoon 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 Cup Lamb stock
2 Tablespoon Dark roux
2 Tablespoon 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