Title: Baked Irish Lamb Stew
Yield: 1 Servings
12 md Sized peeled red potatoes
4 lg Peeled & quartered onions
4 lb Boneless trimmed (neck or
Shoulder) lamb cut in 1″
1/2 lb Lean thick sliced diced
1 ts Crumbled thyme
3 tb Minced parsley
Salt & pepper
3 c Lamb Stock
1 Bay leaf
Slice half of the potatoes very thin & layer them on bottom of Dutch
oven. Slice onions 1/2″ 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 2 1/2 hours. Make a day before &
refrigerate, remove fat & heat in 350 oven. Remove bay leaf.