How to Make Ballymore Irish Lamb Stew - A Step-by-Step Guide

Ballymore Irish Lamb Stew is a heartwarming and comforting dish that originates from the beautiful rolling hills and lush green pastures of Ireland. This classic recipe has been passed down through generations, with each family adding their own special twist to make it their own. The result is a rich and flavorful stew that warms the soul and satisfies any appetite.

At the heart of this traditional Irish stew is tender pieces of lamb that have been slow-cooked to perfection. The meat ...

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Ingredients

  • 2 pounds boneless lamb chops
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • ½ cup Irish stout beer (such as Guinness®)
  • 1 pound new potatoes
  • 1 pound baby carrots
  • 1 (8 ounce) package pearl onions
  • 4 cups lamb stock
  • 2 tablespoons brown roux
  • 2 tablespoons finely chopped parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Season lamb chops with salt and pepper.
  • Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
  • Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
  • Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.
  • Nutrition

    615 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 68mg
    • Sodium: 3563mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 62g
    • Vitamin C: 15mg
    • Calcium: 46mg
    • Iron: 2mg
    • Potassium: 601mg