Yield: 1 Servings
Measure | Ingredient |
---|---|
12 mediums | Sized peeled red potatoes |
4 larges | Peeled & quartered onions |
4 pounds | Boneless trimmed (neck or |
\N \N | Shoulder) lamb cut in 1\" |
\N \N | Cubes |
½ pounds | Lean thick sliced diced |
\N \N | Bacon |
1 teaspoon | Crumbled thyme |
3 tablespoons | Minced parsley |
\N \N | Salt & pepper |
3 cups | Lamb Stock |
1 \N | 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.
File