To stew meat means to cook it in hot liquid in a closed dish. Stewing is an excellent choice for lamb chops. The meat becomes tender and absorbs the flavor of the cooking liquid. Stewed lamb chops are ideal if you like your lamb well-done but not overdone. Irish lamb chop stew combines lamb chops with authentic Irish flavors. Cabbage, potatoes, onions and rich Irish beer simmer the meat to perfection. Your family will love this comforting, home-cooked, one-pot meal.
Step 1
Rinse the lamb chops under cool, running water. Pat them dry with paper towels. Sprinkle the lamb chops with the salt and pepper and set aside.
Step 2
Place the bacon strips in a large, unheated Dutch oven. Place the pot on the stove over medium heat. Cook the bacon, flipping it occasionally, until it is crispy and brown.
Step 3
Remove the bacon from the Dutch oven, leaving the residual bacon fat in the pot. Place the bacon on paper towels to drain off the fat.
Step 4
Put the lamb chops in the hot Dutch oven. Cook the lamb chops in the residual bacon grease for around five minutes on each side, or until they are browned. Remove the lamb chops and set aside.
Step 5
Melt the butter in the same pot. Add the flour and stir the mixture over medium heat for around three minutes, or until golden brown.
Step 6
Add the lamb stock to the pot slowly, whisking constantly. Pour the beer into the pot.
Step 7
Add the lamb chops, bacon, potatoes, carrots, onions, leek, cabbage Worcestershire sauce, garlic and peas to the stew.
Step 8
Bring the stew to a boil over high heat. Cover the pot and reduce the heat to medium-low.
Step 9
Simmer and occasionally stir the stew for one hour, or until the lamb falls off the bone and the potatoes are tender.
Step 10
Garnish the stew with the parsley. Serve immediately.
Tips and Warnings
- You can use cubes of lamb meat in place of the chops if desired.
Things You'll Need
- 2 to 2 1/2 lbs. shoulder lamb chops
- Paper towels
- 1 tsp. salt
- 2 tsp. ground black pepper
- 6 thick slices of bacon
- Large Dutch oven with lid
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 4 cups lamb stock
- 1 cup dark Irish beer
- 3 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 large yellow onions, chopped
- 1 large leek, thinly sliced
- 1 cup cabbage, thinly sliced
- 1 tbsp. Worcestershire sauce
- 3 garlic cloves, minced
- 2 tbsp. fresh chopped parsley
References
- "Recipies From Around The World"; Ian Newton; 2000
- "365 Easy One-Dish Meals"; Natalie Haughton; 2004
- FoodNetwork.com: Ballymaloe Irish Stew
- FoodNetwork.com: Irish Lamb Stew
- BestRecipes.com: Irish Lamb Chop Stew
- CookUK.com: Irish Stew
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