Prepare for your mind to be blown: No one in Ireland eats corned beef on St. Patrick’s Day. Or ever, really, according to Cathal Armstrong, the James Beard Award–nominated chef and owner of Restaurant Eve in Alexandria, Virginia. Armstrong should know—he grew up on the Emerald Isle.
Brown the chops:
Sprinkle salt and pepper liberally over both sides of the lamb chops.
In a flameproof casserole over medium-high heat, heat the oil until it shimmers. Brown both sides of the lamb chops well (2 to 3 minutes per side), working in 2 batches so the pot is not crowded.
Transfer the browned lamb to a plate and set aside.
Cook the stew:
Blot the oil from the pot with a wad of paper towels.
Add the onions, carrots, garlic, and bay leaf.
Top the vegetables with the chops and any collected juices on their plate. Add the potatoes and water.
Bring the liquid to a boil.
Lower the heat to medium, cover the pot, and let the chops simmer for 1 1/2 to 2 hours, until the meat is very tender.
Adjust the salt and pepper seasoning to taste.
Stir in the chopped thyme and serve immediately, with piccalilli on the side. The stew can be made the day before and gently reheated on the stove or in the oven at 300 degrees for 30 minutes.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 63 | ||
Calories from Fat: 63 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 588.6mg | 20 % | |
Potassium 5.6mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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