Irish stew (3) [theodora fitzgibbon]
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lamb chops from the neck |
| 2 | pounds | Potatoes |
| 1 | pounds | Onions, sliced |
| 1 | tablespoon | Parsley, chopped |
| 1 | x | Pinch thyme |
| 1 | x | Salt and pepper |
| 10 | fluid ounce | Stock |
Directions
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.