Name: Baked Irish Lamb Stew
Ingredients: 12 md Sized peeled red potatoes; 4 lg Peeled & quartered onions; 4 lb Boneless trimmed (neck or; Shoulder) lamb cut in 1"; Cubes; 1/2 lb Lean thick sliced diced; Bacon; 1 ts Crumbled thyme; 3 tb Minced parsley; Salt & pepper; 3 c Lamb Stock; 1 Bay leaf

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CATEGORY	CUISINE	TAG	YIELD
Meats	Irish	Stews	1	Servings

INGREDIENTS

12	md	Sized peeled red potatoes
4	lg	Peeled & quartered onions
4	lb	Boneless trimmed (neck or
		Shoulder) lamb cut in 1"
		Cubes
1/2	lb	Lean thick sliced diced
		Bacon
1	ts	Crumbled thyme
3	tb	Minced parsley
		Salt & pepper
3	c	Lamb Stock
1		Bay leaf

INSTRUCTIONS

Slice half of the potatoes very thin & layer them on bottom of Dutch
oven. Slice onions 1/2" thick & layer half on top of potatoes.
Arrange cubes & bacon over onions & season with thyme, parsley, salt
& pepper. Cover with remaining whole potatoes & pour in stock.
Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting
lid or foil & place in 350 oven for 2 1/2 hours. Make a day before &
refrigerate, remove fat & heat in 350 oven. Remove bay leaf.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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