| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lamb: "neck chops" |
| 4 |
|
Medium-sized onions |
| 4 |
|
Medium-sized carrots |
|
|
Salt and pepper |
| 1 |
tb |
Lamb fat |
| 1 |
tb |
Butter |
| 2 1/2 |
c |
Stock or water |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Don't let the butcher trim the fat off the lamb chops! Shred some of it
and render it down in a heavy casserole. Peel onions and potatoes, scrape
carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones
need not be removed. Cut the carrots and onions in quarters. Toss the
meat in the hot fat until its color changes; repeat with onions and
carrots. Add stock and season carefully. Put whole potatoes on top.
Simmer gently until the meat is cooked, approximately 2 hours. Pour off
the cooking liquid: degrease it, and reheat in a saucepan. Check
seasoning. Then swirl in butter, chives, parsley, and pour back over
stew.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”