Irish Lamb Chop Stew
Irish Lamb Chop Stew recipe
Yield
8 servingsPrep
20 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb rib chops
|
|
| 2 | pounds |
potatoes
|
|
| 1 | pound |
onions
sliced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
|
thyme
|
*
|
||
|
salt and black pepper
|
*
|
||
| 10 | ounces |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb rib chops
|
|
| 907.2 | g |
potatoes
|
|
| 453.6 | g |
onions
sliced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
thyme
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 289 | ml/g |
stock
|
|
Directions
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, 300℉ (150℃), for about 2 hours.
Or, if preferred, on the top of the stove, shaking the pan from time to time to prevent sticking.
Add a very little more liquid if needed.
