Irish Stew (lamb)
I hope you enjoy!
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- 2 1/2 - 3 lb
- lamb chops, (rack chops) not less than 1 inch thick
- 8 medium
- carrots or 1 sm. bag of baby carrots
- 4 medium
- onions or 1 sm. bag of baby onions (i used pearl)
- 8 - 12 medium
- potatoes, or more if you like
- salt and pepper
- 3 3/4 - 4 c
- stock (lamb stock if possible) beef or water
- 1 sprig(s)
- 1 Tbsp
- plus 1 tsp. roux (optional)
- 1 Tbsp
- freshly chopped parsley
- 1 Tbsp
- freshly chopped chives
1Preheat the oven to 350 degrees.
Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).
2Peel the onions and carrots. Cut the carrots into large chunks or if they are small leave them whole. If the onions are large, cut them into quarters through the root. If they are small, leave whole.
3Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Buildthe meat, carrots and onions up in layers in the casserole, season each layer with pepper & salt.
4De-glaze the pan with lamb or beef stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks.Season the potatoes. Add a sprig of thyme, bring to the boil, cover with lid.
5Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 - 1 1/2 hours approx, depending on whether the stew is being
made with lamb or beef.
6When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. If required, thicken slightly by whisking in a little roux. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or serving dish.
1 stick (4 oz) butter, Scant 1 cup (4 oz) flour
Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required.