Recipe#12065

Title: Irish Lamb Stew

Newsgroups: rec.food.recipes 
 From: kerwood@ix.netcom.com (Bruce Kerwood) 
 Subject: Irish Lamb Stew 
 Date: Tue, 25 Oct 1994 23:17:00 +0000 
 Message-ID: <10251994231702um@alexr.demon.co.uk> 

3 pounds neck of lamb
 12 medium potatoes
 4 large onions sliced
 2 cups (aprox.) water
 1 sprig thyme
 Salt and pepper
 Remove the fat from the meat and cut into 8 to 10 sections through
 the bone.  Do not remove the bone, as this adds flavor.  Peel the
 potatoes and slice one- third of them in thin slices.  Leave the
 rest of the potatoes whole.  Into a saucepan put the thinly sliced
 potatoes, then a layer of sliced onions, and then the sections of
 lamb.  Season well.  Add the thyme and another layer of sliced
 onion.  Cover with the remainder of the potatoes, which have been
 left whole.  Season again and add 2 cups water.  Cover the pot with
 aluminum foil and a very tight-fitting lid.  Cook in an oven for
 2 1/2 hours at 350 or simmer gently over the stove for the same
 time.  The thinly sliced potatoes at the bottom of the pot should
 dissolve and thicken the joice, while the potatoes on top retain
 their shape and remain floury.  (The author continues: There is a
 vulgar version of this stew in which carrots are added.  Very
 wrong.)
 A Dutch oven works great.