Agneau D’ Eirelandaise – Ale Braised Lamb With Potato Farls And Greens Recipe

Ingredients

  • 8 lamb shoulder chops 5-6 oz. uncooked weight
  • 1 cup of good Irish ale (Be cautious of some American “beers” which say Irish Red they are lying!!)
  • 3 cups of lamb or beef stock
  • 2 med carrots
  • 1 med yellow onion
  • 1/3 oz. of fresh sage
  • salt and black pepper
  • olive oil
  • 2 bunches of scallions (chopped small)
  • 1/3 cup of fresh parsley (chopped roughly)
  • ¼ cup of fresh mint (chopped roughly)
  • 12 cloves of garlic (thinly sliced)
  • 4 tbls. of butter
  • ---POTATOES---
  • 1 ¼ lbs. of Yukon gold type potatoes (firm)
  • 1 ½ lbs. of Norgold Russet type potatoes (softer)
  • 1 cup of flour
  • 1 cup of very sharp Irish cheddar
  • Fresh thyme and parsley (chopped)
  • salt
  • Coarse cracked black pepper
  • ¼ cup of melted butter
  • lard or bacon fat to fry

Description

Nothing But Pure Irish - Tiocfaidh ár Lá!!!

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