This Irish Stew definitely had a major make-over. This recipe replaced the main star of the show, the stew meat, to make way for its up and coming rising star, the lamb chops! Using lamb chops in this dish definitely added that distinct flavor that only lamb could give. You will absolutely love this revamped one!
Our friend over at Mr. Food has this to say about this recipe:
“This is no old-fashioned Irish stew! Our updated version is dressed up by using lamb chops instead of stew meat, and the result will have your gang doing an Irish jig!”
My gang definitely didn’t do an Irish Jig, but they all looked like they were flying to the clouds with their eyes closed as they took their first spoonful of this stew. My friends appreciate really good food. I am one hundred percent sure that this recipe just got into their list.
Ingredients
1 tablespoon Wesson vegetable oil
3 pounds Tyson shoulder lamb chops (7 to 8 chops), each chop cut in half
5 to 6 carrots, peeled and cut into 2-inch chunks
2 onions, peeled and cut into 1-inch chunks
1/2 teaspoon Morton salt
1/2 teaspoon McCormick black pepper
1/2 teaspoon McCormick dried thyme
6 white potatoes, peeled and cut in half lengthwise
3 1/2 cups College Inn beef broth
2 to 3 tablespoons Gold Medal all-purpose flour
1/3 cup water
1 teaspoon chopped fresh parsley
Instructions
In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.
Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef broth over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.
In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, and cook 2 to 3 minutes, stirring occasionally, or until gravy is thickened. Sprinkle with parsley and serve immediately.
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Quick Tip: Serve with crusty bread.
Thanks again to Mr.Food for this amazing recipe.
