Title: Irish Stew #4
Categories: Meat Main
Yield: 4 Servings
| 3 | lb | Lamb chops from the neck |
| 2 | lb | Potatoes |
| 1 | lb | Onions, sliced |
| 1 | tb | Parsley, chopped |
| | | Pinch thyme |
| | | Salt and pepper |
| 10 | fl | Stock |
Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
Layer the meat and the vegetables in a deep pan, seasoning each layer
well, and ending with potatoes. 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. Or, if preferred, on the top of the stove, shaking teh pan from
time to time to prevent sticking. Add a very little more liquid if needed.