| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Meats, Main dish | 4 | Servings |
INGREDIENTS
| 3 | lb | Lamb chops from the neck |
| 2 | lb | Potatoes |
| 1 | lb | Onions, sliced |
| 1 | tb | Parsley, chopped |
| Pinch thyme | ||
| Salt and pepper | ||
| 10 | fl | Stock |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
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