Recipe by Chef John
"Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb."
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lamb shoulder chops
salt and ground black pepper to taste
water as needed
1 1/2 pounds
baby Dutch yellow potatoes
chopped green onions
Another hit for a Chef John recipe! I LOVE lamb. I also buy the shoulder chops often because of their price. I do, however, buy leg, breast, racks (OMG yummm) and ground. It is probably my favorite meat ever. I also love Irish stew. This recipe is perfection!
As you will probably notice, I had to substitute frozen vegetables for soup in this dish today as I didn't have any carrots. I actually found the variety of vegetables delicious. I do, however, feel like the way Chef John wrote it is the way to go. I just didn't feel like going to the grocery store just for carrots! So I improvised with what I did have on hand :-) I also made the colcannon from AR and OMG, you couldn't ask for a better meal!
Give this recipe a try. I know you are going to enjoy it as much as I am (I'm eating it as I'm writing this! )Thanks Chef John :-)
I did not use Celery and chicken broth, I also leave the bone on as I like chewing bones.
The entire family loved this stew! First time we have ever eaten lamb, too! Thanks, Chef John!
I followed the video. The result was wonderful! My boyfriend loved it! Thank you Chef John. Adding Chopped green onions before serving makes the soup flavourful.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Irish Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
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