Recipe courtesy of Darina Allen
Show: Emeril Live
Episode: Taste of Ireland
Save Recipe Print
Total:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min
Yield:
4 servings

Ingredients

Directions

Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add 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 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

More from:

St. Patrick's Day

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Original Irish Coffee

Recipe courtesy of Dara Cruise

Irish Soda Bread

Recipe courtesy of Ina Garten

Ballymaloe Irish Stew

Recipe courtesy of Darina Allen

Irish Stew

Recipe courtesy of Food Network

Irish Stew

Recipe courtesy of Giana Ferguson

Irish Lamb Stew

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Ballymaloe Brown Yeast Bread

Recipe courtesy of Ballymaloe Cookery School

Sweet Potato and Wild Mushroom Irish Lamb Stew

Recipe courtesy of Jill Novatt

Browse Reviews By Keyword

          Latest Stories