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Chef Rob Recipe: Irish Stew  with Vegetables & Herbs   - Yields 3 servings

Ingredients:

2 pounds lamb shoulder, cubed,  ¾ tablespoons kosher salt, ¼ teaspoons freshly ground black pepper

¼ cup vegetable oil, 12 pearl onions, peeled, root end trimmed, 1 medium carrot, cut into 1 ½ inch pieces

¼ cup dried pearl barley, 1 ½ cups chicken stock or water, 1 cup stout, 1 bay leaf

½ tablespoon chopped fresh thyme leaves, 6 new potatoes, cut in half, ¼ cup finely chopped fresh parsley leaves, for garnish

1 tablespoon finely chopped fresh chives, for garnish

Directions:

· Preheat oven to 350 degrees F

· Season the meat with salt and pepper

· Heat pot over medium-high heat and add the vegetable oil

· Working in small batches, sauté the lamb until golden brown in color and set aside

· Add the onion, carrots, and barley to the pot, stir to coat, about 1 minute

· Add the chicken stock, stout, bay leaf, and thyme to the pot

· Return the lamb to the pot, place the potatoes on top and bring to a simmer. · Cover and cook for 1 ½ to 2 hours or until the lamb is fork tender

· Season with salt and pepper, to taste and garnish with the parsley and chives. Serve with Irish Soda Bread