Irish Lamb Stew
- 2 pounds shoulder lamb chops, about 1-inch thick(OR a lamb shoulder roast, cut from the bone into one inch pieces)
- Kosher Salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 5 medium white potatoes, peeled and quartered
- 5 carrots, peeled
- 3 onions, peeled and quartered
- 4 cups lamb stock or water(the bones from the lamb shoulder add a lot to the broth)*
- 2 tablespoons roux
- 2 tablespoons finely chopped fresh parsley leaves plus more for garnish
- 1 tablespoon chopped chives
- 1 teaspoon fresh thyme
Preparation: 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 lamb back to the pan. Add carrots and onions to pot. Cover with the stock place potatoes on top so that they steam. Bring the liquid to a boil, cover and reduce the heat to medium low add herbs. Simmer for about 1- 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.
Roast salted and peppered lamb bones at a high heat for half an hour, place in seasoned water and boil for an hour or two.