Recipe for cooking honest and true irish stew

Recipes from Ireland :: Irish Main Dishes Meat

This is a favorite recipe from the American Lamb Council.

6 med. potatoes (about 2 lbs. ),
    peeled and thinly sliced
2 lbs. lean, bone-in lamb or 1 1/2 lb. (one and a half lbs. )
    boneless lamb, cut into 1 1/2-in. pieces
2 med. onions, peeled and sliced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 tsp. dried summer savory
2 Tbsp. minced fresh parsley or
    1 1/2 tsp. dried parsley
1 1/2 (one and one-half) c. water

In Dutch oven layer half the potatoes, and then all the lamb and onions.

Combine salt, pepper, thyme and summer savory. Sprinkle and distribute half of salt mixture and 1 Tbsp. of the parsley over onions. Layer remaining potatoes; sprinkle and distribute with remaining salt mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about 1 in. in bottom of pan.

Just before serving, sprinkle and distribute with remaining parsley.

Makes 6 servings.