Irish clear lamb stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Lamb: \"neck chops\" |
| 4 | eaches | Medium-sized onions |
| 4 | eaches | Medium-sized carrots |
| 1 | x | Salt and pepper |
| 1 | tablespoon | Lamb fat |
| 1 | tablespoon | Butter |
| 2½ | cup | Stock or water |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Chopped chives |
Directions
Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
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