Irish Stew (3) [theodora Fitzgibbon] Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Lamb chops from the neck,
2 lbs: Potatoes,
1 lbs: Onions, sliced
1 tbsp: Parsley, chopped
Pinch thyme,
Salt and pepper,
10 fl oz: Stock,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp