Title: Irish Clear Lamb Stew
Categories: Meat Entree Irish Stew
Yield: 6 Servings
| 2 1/2 | lb | Lamb: "neck chops" |
| 4 | | Medium-sized onions |
| 4 | | Medium-sized carrots |
| | | Salt and pepper |
| 1 | tb | Lamb fat |
| 1 | tb | Butter |
| 2 1/2 | c | Stock or water |
| 1 | tb | Chopped parsley |
| 1 | tb | Chopped chives |
Don't let the butcher trim the fat off the lamb chops! Shred some of it
and render it down in a heavy casserole. Peel onions and potatoes, scrape
carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones
need not be removed. Cut the carrots and onions in quarters. Toss the
meat in the hot fat until its color changes; repeat with onions and
carrots. Add stock and season carefully. Put whole potatoes on top.
Simmer gently until the meat is cooked, approximately 2 hours. Pour off
the cooking liquid: degrease it, and reheat in a saucepan. Check
seasoning. Then swirl in butter, chives, parsley, and pour back over stew.