12 servings
INGREDIENTS
Anderson Ranch Grass-Fed Lamb, boneless shoulder, 3/4-inch dice 4 pounds
Butter, clarified 3 ounces
Irish red ale 2 pints
Lamb stock 2 pints
Roux:
Butter, clarified 2 ounces
Flour 2 ounces
Turnips, peeled, 1/2-inch dice 1 pound
Red potatoes, 1/2-inch dice 1 pound
Baby carrots, pared 1 pound
Pearl onions, peeled 1 pound
Flat leaf parsley, finely chopped 1/4 cup
Green onion, finely sliced 1/4 cup
Irish soda bread or other hearty loaf Slices
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.
Recipe and image provided by the American Lamb Board.