baked irish lamb stew

1 Servings
12 mediums Sized peeled red potatoes
4 larges Peeled & quartered onions
4 pounds Boneless trimmed (neck or
  Shoulder) lamb cut in 1"
½ pounds Lean thick sliced diced
1 teaspoon Crumbled thyme
3 tablespoons Minced parsley
  Salt & pepper
3 cups Lamb Stock
Bay leaf

Slice half of the potatoes very thin & layer them on bottom of Dutch oven. Slice onions ½" thick & layer half on top of potatoes.

Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper. Cover with remaining whole potatoes & pour in stock.

Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting lid or foil & place in 350 oven for 2½ hours. Make a day before & refrigerate, remove fat & heat in 350 oven. Remove bay leaf.


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