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Ingredients
- 2 lb Shoulder lamb chops, about 1" thick
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Vegetable oil
- 1/2 c. Guinness beer or possibly any dark beer
- 1 lb New potatoes
- 1 lb Baby carrots peeled
- 1 pt Pearl onions peeled
- 4 c. Lamb stock
- 2 Tbsp. Dark roux
- 2 Tbsp. Finely-minced fresh parsley leaves
Directions
- Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add in the oil. When the oil is warm, but not smoking add in the chops. Sear for 2 to 3 min on each side. Remove the chops from the pan and set aside.
- Add in the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add in the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add in 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 hrs or possibly till the lamb falls off the bone. Stir in the roux and continue to cook for 10 min. Stir in the parsley and spoon into serving bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 63 | 30% |
| Total Fat 7.19g | 9% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 900mg | 26% |
| Total Carbs 34.21g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 9.6g | 6% |
| Protein 3.71g | 6% |
