Real Irish Stew
This would be a great meal to do in the crock-pot for a cold winter's eve. Just add a green salad, warm soda bread and some fresh fruit for dessert.
3 pounds lamb chops
2 pounds potatoes, peeled and sliced
1 tablespoon chopped flat-leaf parsley
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, sliced
6 carrots, sliced
2 cups water
- Preheat oven to 325°F (160°C).
- Remove bone from lamb chops. Cut lamb into large chunks, trimming off fat and gristle. In a large, covered baking dish, layer half of the potatoes, sprinkle with parsley, thyme, salt and pepper.
- Next, layer the meat, onion, carrots, finishing with the remaining potatoes. Pour water on top, cover with aluminum foil, then cover with lid.
- Bake 1 to 1 1/2 hours or until lamb is cooked and tender.
Makes 6 servings.