|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|
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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