| 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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