Irish Stew By James Beard, Chef & Cooking Tea

Directions

1. 1

   3 lb Lamb -- rib or shoulder chops 6 md Potatoes -- peeled

2. 2

   sliced 3 ts Parsley -- chopped & mixed w/ 1 1/2 ts Thyme -- dried (mix w/parsley) 3 lg Onions -- peeled

3. 3

   sliced 2 c Water 2 tb Parsley, chopped (or 3 tbs) x Butter -- to grease casserole x Salt -- to taste x Pepper -- freshly grnd black Trim the

4. 4

   Butter a 2 or 2-1/2 quart casserole dish

5. 5

   Preheat the oven to 300dF

6. 6

   In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the

7. 7

   Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoe

8. 8

   Season well with salt and pepper and add the water