Irish Stew 3 Theodora Fitzgibbon
Ingredients| 3 lb lamb chops from the neck |
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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.
Servings: 4
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