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| Baked Irish Lamb Stew Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
12 medium sized peeled red potatoes
4 large peeled & quartered onions
4 lb boneless trimmed (neck or
1 shoulder) lamb cut in 1
1 cubes
1/2 lb lean thick sliced diced
1 bacon
1 teaspoon crumbled thyme
3 tablespoon minced parsley
1 salt & pepper
3 cup lamb stock
1 bay leaf
Cooking Directions:
Slice half of the potatoes very thin & layer them on bottom of Dutch oven. Slice onions 1/2" thick & layer half on top of potatoes. Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper. Cover with remaining whole potatoes & pour in stock. Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting lid or foil & place in 350 oven for 2 1/2 hours. Make a day before & refrigerate, remove fat & heat in 350 oven. Remove bay leaf.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
stews
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