Yield: 1 Servings
|8 \N||Lamb chops|
|3 \N||Onions, skinned and chopped|
|1 \N||Sprig Fresh thyme|
|2 pounds||Potatoes, peeled and halved|
|\N \N||Salt and pepper|
Trim the chops of most of their fat, put them into a large pan and cover with cold salted water. Bring to the boil and simmer for 5 mins to take away some of the greasiness from the meat. Pour off the water, put the meat into a clean pan and cover with fresh water. Add one chopped onion and the thyme and leave for several hours - overnight if possible.
Add half the potatoes to the meat and bring to the boil. Simmer gently for 30 mins or until the meat is tender and the potatoes fallen enough to sieve and form the thickening for the liquid.
Meanwhile, cook the remaining onions and potatoes in boiling salted water until tender. Drain the vegetables and add to the stew with seasoning to taste.
NOTES : As served in Dublin by the firm of Guinness. This takes a bit more time and trouble than normal Irish Stew, but the result is very delicate in flavour, and far less greasy than the usual Stew = Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@...
(angie c Valencia) on Mar 8, 1997.