Pub-style Irish Stew with Lamb

• From: American Lamb Board

Ingredients

• 4 lbs lamb, boneless shoulder, 3/4-inch dice

• 3 oz butter, clarified

• 2 pints Irish red ale

• 2 pints lamb stock

• Roux:2 oz butter, clarified

• 2 oz flour

• 1 lbs turnips, peeled, 1/2-inch dice

• 1 lb red potatoes, 1/2-inch dice

• 1 lb baby carrots, pared

• 1 lb pearl onions, peeled

• 1/4 cup flat leaf parsley, finely chopped

• 1/4 cup green onion, finely sliced

• 12 slices of Irish soda bread or other hearty loaf

Bring classic pub fare to your table with this hearty Irish lamb stew. Serve with Irish soda bread.

Directions

• In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned . Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
• Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
• To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.