Irish Lamb Stew
|4||Pound||lamb shoulder, cubed|
|1 1⁄2||Teaspoon||kosher salt|
|1⁄2||Teaspoon||freshly ground black pepper|
|1||each||onion, peeled and diced into 1" pieces|
|2||each||medium carrots, cut into 1.5" pieces|
|1⁄2||Cup||dried pearl barley|
|3||Cup||chicken stock or water|
|2||Cup||stout or dark beer|
|6||each||fresh potatoes, cut in half|
|1⁄4||Cup||fresh parsley leaves, finely chopped for garnish|
|1||Tablespoon||fresh chives or green onions, finely chopped for garnish|
- Preheat oven to 350°.
- Season the meat with salt and pepper.
- Heat 12-quart pot with a tight fitting lid over medium high heat and add the vegetable oil.
- Working in small batches, saute the lamb until golden brown in color.
- Remove lamb and set aside.
- Add the onion, carrots, and barley to the pot.
- Stir to coat, about 1 minute.
- Add the chicken stock, stout and bay leaf to the pot.
- Return the lamb to the pot, place the potatoes on top and bring to a simmer.
- Cover and place in preheated oven for 1 1/2-2 hours or until the lamb is fork tender.
- Season with salt and pepper, to taste.
- Garnish with the parsley and chives.
- Serve with Irish Soda Bread or crusty bread.