County Cork Irish Lamb Chops Stew Food

CHEF JOHN'S IRISH STEW

Steps:

• Season lamb shoulder chops with salt and black pepper.
• Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
• Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
• Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
• Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
• Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
• Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
• Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

COUNTY CORK IRISH LAMB CHOPS STEW

Steps:

• Season chops with salt and pepper.
• Heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides.
• Spoon off any melted fat and add enough water to cover chops.
• Bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth.
• Lower heat and simmer.
• Meanwhile, peel potatoes and shape into bite sized rounds.
• Chop trimmings from potatoes into small pieces.
• Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
• Simmer for 20 minutes then add peas (Add a little more water if needed during cooking).
• Simmer for 10 minutes more, or until potatoes are tender.
• Add more salt and pepper to taste, if necessary.
• Garnish with parsley and serve.

IRISH LAMB STEW

Steps:

• Preheat oven to 350 degrees.
• Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
• Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
• Serve on dish with meat in the center and sprinkle with parsley.