🫙 From the Spice Rack
Irish Stew (3) [Theodora Fitzgibbon]
3 lb Lamb chops from the neck 2 lb Potatoes 1 lb Onions, sliced 1 T Parsley, chopped 1 x Pinch thyme 1 x Salt and pepper 10 fl Stock Trim the meat of bone, fat and gristle, then cu...
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Ingredients7 items
Ingredients
- 3lblamb chops from the neck
- 2lbpotatoes
- 1lbonions, sliced
- 1t parsley, chopped
- 1x pinch thyme
- 1x salt and pepper
- 10fl stock
Directions
- 1
3 lb Lamb chops from the neck 2 lb Potatoes 1 lb Onions, sliced 1 T Parsley, chopped 1 x Pinch thyme 1 x Salt and pepper 10 fl Stock Trim th
- 2
Layer the meat and the vegetables in a deep pan, seasoning each layer well, and ending with potatoes
- 3
Pour in the stock and cover with a piece of buttered foil, then the lid, and bake in a slow oven, 300F, for about 2 hours
- 4
Or, if preferred, on the top of the stove, shaking the pan from time to time to prevent sticking
- 5
Add a very little more liquid if needed.