When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Lamb and Stout Casserole
March 10, 2014 / Makes 6 servings / / Print /
Emeril Lagasse seasons lamb with bacon and dark beer in this hearty recipe for Lamb and Stout Casserole. A perfect dish to celebrate St. Patrick’s Day. He made it on Good Morning America in 2003.
8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
2 Tablespoons Emeril’s Essence
1/2 teaspoon salt
1 Tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 Tablespoons minced garlic
1/4 cup chopped parsley
2 Tablespoons chopped fresh thyme
2 bay leaves
1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes
2 cups Guinness or Murphy’s Stout
1 cup beef stock
1. In a large, heavy pot or dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons of bacon fat from the pan.
2. Season the lamb with the Emeril’s Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.
3. Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well, dissolve any of the extra tasty brown bits from the bottom of the pan and bring to a boil.
4. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat which forms on the surface.
5. Remove from the heat, adjust seasoning to taste and discard the lamb bones. Serve hot.