Irish stew (3) [theodora fitzgibbon]
Yield: 4 Servings
Ingredients:
- 3 lb Lamb chops from the neck
- 2 lb Potatoes
- 1 lb Onions sliced
- 1 tb Parsley chopped
- 1 x Pinch thyme
- 1 x Salt and pepper
- 10 fl Stock
Instructions:
Trim the meat of bone fat and gristle then cut into fairly large pieces. Layer the meat and the vegetables in a deep pan seasoning each layer well and ending with potatoes. Pour in the stock and cover with a piece of buttered foil then the lid and bake in a slow oven 300F for about 2 hours. Or if preferred on the top of the stove shaking teh pan from time to time to prevent sticking. Add a very little more liquid if needed.
