Irish Stew
700g (1½ lb) Middle Neck of Lamb
450g (1lb) Potatoes
2 medium Onions
300ml (½ pint) Stock
1 tbsp Parsley
1 tbsp Thyme
Salt & Black Pepper
Pre-heat oven to 160/170°C; 325°F: Gas 3.
Trim the lamb and cut into cutlets.
Thinly slice the potatoes and onion.
In a deep casserole dish place layers of meat, vegetables herbs and seasoning, finishing with a layer of potatoes.
Pour over the stock and cover with foil and the casserole lid.
Bake for 2 hours or until tender.
Serve hot.
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