Pub-style Irish Stew with American Lamb



Marinated American lamb chops with rosemary & garlic on a plate


  • 4 pounds American Lamb, boneless shoulder, 3/4-inch dice
  • 3 ounces butter, clarified
  • 2 pints Irish red ale
  • 2 pints lamb stock 


  • 2 ounces butter, clarified
  • 2 ounces flour 
  • 1 pound turnips, peeled, 1/2-inch dice
  • 1 pound red potatoes, 1/2-inch dice
  • 1 pound baby carrots, pared
  • 1 pound pearl onions, peeled
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup green onion, finely sliced
  • Slices Irish soda bread or other hearty loaf


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.

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