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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the lamb chops with salt and pepper. | 2. 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 beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. | 3. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone. | 4. Stir in the roux and continue to cook for 10 minutes. | 5. Stir in the parsley and spoon into serving bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shoulder lamb chop	2			806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
black pepper			ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beer	1/2	cup		-	-	-	-
new potato	1			806.9352	0.0	179.5204	4.5333
baby carrot	1	lb	peeled	158.7575	37.3761	2.903	0.5897
white pearl onion	1		peeled	806.9352	0.0	179.5204	4.5333
lamb stock	4	cups		806.9352	0.0	179.5204	4.5333
dark roux	2	tablespoons		806.9352	0.0	179.5204	4.5333
parsley leaf	2	tablespoons	chopped	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.