2 pounds shoulder lamb chops, about 1-inch thick
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup Guinness beer or any dark beer
1 pound new potatoes
1 pound baby carrots, peeled
1 pint pearl onions, peeled
4 cups lamb stock
2 tablespoons dark roux
2 tablespoons finely chopped fresh parsley leaves
Season the lamb chops with salt and pepper. 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. 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. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.
