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Irish Stew
INGREDIENTS:
8 lamb neck chops 4 rashers bacon 1 tablespoon dripping
1 kg potatoes, cut into thick slices 3 carrots, sliced diagonally 3
medium onions, thickly sliced
ground pepper 2 cups stock thyme
chopped parsley, for garnish
1 Trim chops, removing excess fat. Cut bacon into 2 cm strips. Heat
dripping in a pan, cook bacon until crisp and brown, remove. Cook
chops intil brown both sides, remove.
2 Arrange half the sliced potatoes, carrots and onions in the base
of a deep, heavy based pan. Season with pepper, and add half the
bacon. Place chops over vegetables and bacon. Cover the meat with
remaining potatoes, onions and bacon.
3 Add stock and thyme. Cover, bring to the boil, reduce heat and
simmer for 1 hour or until lamb is very tender. Serve garnished with
chopped parsley.
4 Hint: Traditionally, Irish Stew was made from mutton with no
potato or carrosts. The addition of vegetables makes the dish a
satisfying one-pot meal. |
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