Lamb and Stout Casserole

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I used this recipe with leftover roasted lamb. The casserole was a homerun with my family. Needless to say there was not a bite of lamb in sight after this meal. Very Yummy

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I cooked this recipe few times now...and it never fails to impress!!! I use all the ingredients Emeril specifies, and the whole combination is amazing! My guests always ask me to cook this, everybody loves it, I also make a stiffer polenta to go with it as a side, and it's divine!! Highly recommend it!

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I can't remember the last time I've made something inedible till now. I skipped the stout, and used regular beer. Between the onions, leeks, and garlic It tastes absolutely bitter. Using the bacon in addition to adding the salt and the beef broth just makes it way too salty. I am so dissapointed as it smelled so good when it was cooking. Now I have to throw the whole thing out, as we couldn't even get beyond a few bites.

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I made the recipe exactly as stated except that I used the bottled Emeril's essence found in the grocery stores. It was enjoyed by the whole family. I did make it the day before I served it whih helped to deepen the flavours.

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Used Murphy's Stout and found the result too bitter. Maybe two cups beef stock and one of stout would have worked better. Or using Porter or ESB would have worked better.

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Oh, this is the best recipe for lamb I've ever eaten. My entire family wants the recipe. I used Samuel Adams Brown Lager. Thank You, Emeril!

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The lamb was very good.

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VERY tender, took less than 1.5 hrs-it was about 1 hr for the liquids to evaporate. Very flavorful!!

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I have also tried this with pork shoulder. Either way it's great, but the baby lamb chops were the best!

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Made this for my friends and they thought it was the best! Got some awesome Lamb from the farmers market and went all out! Felt like a true Irishman!!!