- 8 ounces bacon, cut into 1/2-inch dice
- 2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
- 2 tablespoons Essence, recipe follows
- 1/2 teaspoon salt
- 1 tablespoon flour
- 2 cups diced yellow onions
- 1 cup diced carrots
- 1 cup diced leeks
- BR>3 tablespoons minced garlic
- 1/4 cup chopped parsley
- BR>2 tablespoons chopped fresh thyme
- 2 bay leaves
- 2 cups Guinness or Murphy's Stout
- 1 cup beef stock
- R>1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes
In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.
Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.
Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot.
Emeril's Creole Seasoning (Essence):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup