Irish Stew
Serve in shallow soup bowls and sprinkle liberally with the chopped parsley.
Serves: 6-8
Ingredients
4 potatoes, thinly sliced
4 med onions, thinly sliced
6 carrots, sliced
1 lb. Irish Bacon, chopped
3 lbs. shoulder lamb chops, 1-Inch thick
salt and pepper to taste
2 cups water
4 potatoes, halved
fresh parsley, finely chopped
Method
- Cut the lamb into small pieces. In a medium-sized pot, put down a layer of the thinly sliced potatoes, onions and carrots. Top with a layer of bacon and lamb. Sprinkle liberally with salt and pepper. Continue building in this manner until all the ingredients are used.
- Add the water until it barely covers the ingredients. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.
- Simmer over a very low heat for about 2 hours, or in a moderate oven for the same length of time.
