Baked irish lamb stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Sized peeled red potatoes |
| 4 | larges | Peeled & quartered onions |
| 4 | pounds | Boneless trimmed (neck or |
| Shoulder) lamb cut in 1\" | ||
| Cubes | ||
| ½ | pounds | Lean thick sliced diced |
| Bacon | ||
| 1 | teaspoon | Crumbled thyme |
| 3 | tablespoons | Minced parsley |
| Salt & pepper | ||
| 3 | cups | Lamb Stock |
| 1 | Bay leaf | |
Directions
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
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