Irish Lamb Stew
Ingredients:
2 lbs. boned lamb, sliced, 1/4 inch slices (leave a little fat)
2 lbs. peeled potatoes, thinly sliced
3 large onions, thinly sliced
salt and pepper, each layer to taste
2 tablespoons fresh parsley, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 cup water
1 cup flat beer
Additional chopped parsley
Preheat oven to 275F. Layer the potatoes, meat and onions in a large
casserole, starting and finishing with a layer of potatoes. Season
each layer with salt, pepper, parsley and thyme. Add water and beer;
cover tightly. Cook in preheated oven for 2 1/2 hours; shake
occasionally to prevent sticking, and check liquid now and then. Do
not add unless absolutely necessary. The potatoes will thicken the
finished stew so it should not be too runny.
Just before serving, remove lid and brown the top under a hot
broiler and sprinkle with additional parsley. The potatoes on top
should be brown and crisp.
B-man
