Irish Stew with Guinness-marinated Lamb Sirloin, finished with Crumbled Gorgonzola

By polloazul

ROB FEENIE
From Wednesday's Globe and Mail

Ingredients

• 1 pound of lamb sirloin
• 2 cans of Guinness
• 2 cheesecloth sachets, each containing 2 sprigs thyme, 2 bay leaves, 4-5 black peppercorns
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• Salt and pepper
• 1 cup of pancetta, cut into large dice
• One large white onion, cut into large dice
• One large carrot, cut into large dice
• 4 cups of beef stock
• 4 medium Yukon gold potatoes, cut into large dice
• 1 cup of crumbled gorgonzola

Preparation

Step 1

Have your butcher cut the sirloin into large dice. Place sirloin in a bowl, cover with Guinness and add the sachet. Marinate for 4 hours.

Preset oven to 325 F. In a large oven-proof pot, heat half the oil and half the butter over medium-high heat.

Drain the lamb sirloin, and reserve the beer, but discard the sachet. Pat the meat dry, season well with salt and pepper and place in oil.

Sear the meat in batches for 1-2 minutes. Remove and reserve.

Place remaining butter and oil in pot and add the pancetta.

Sweat for 2-3 minutes, then add onions and continue to sweat for another 2-3 minutes. Add the lamb sirloin, carrots, the second sachet, the beef stock and the reserved Guinness. Cover and place in the oven for 2 hours.

Add potatoes and return to the oven for another 30 minutes. Remove from oven and divide the stew into four bowls.

Spread crumbled cheese on top. Serve with a nice glass of Guinness.