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Receta Emerils Ballymaloe Irish Stew
by Global Cookbook

Emerils Ballymaloe Irish Stew
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Ingredientes

  • 2 lb shoulder lamb chops, about 1 inch thick Salt Freshly grnd black pepper
  • 2 Tbsp. vegetable oil
  • 1/2 c. Guinness beer or possibly any dark beer
  • 1 lb new potatoes
  • 1 lb baby carrots, peeled
  • 1 pt pearl onions, peeled
  • 4 c. lamb stock
  • 2 Tbsp. dark roux
  • 2 Tbsp. finely minced fresh parsley leaves

Direcciones

  1. Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add in the oil. When the oil is warm, but not smoking add in the chops.
  2. Sear for 2 to 3 min on each side. Remove the chops from the pan and set aside. Add in the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add in the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add in the vegetables to the pan.
  3. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hrs or possibly till the lamb falls off the bone. Stir in the roux and continue to cook for 10 min. Stir in the parsley and spoon into serving bowls.
  4. Yield: 4 servings