Irish Lamb Stew
by Andrea O’Connell
Preheat oven to 300F
4 1/2-5 lbs. lamb neck chops
6 onions, sliced 1/4- inch thick
salt and pepper to taste
water to cover
1. In a 3-quart casserole, put a layer of neck chops, seasoning the lightly to taste, then put a layer o onions, then a layer of potatoes, seasoning again to taste.
2. Add enough water to almost cover the potatoes. Cover casserole with a tight-fitting lid and bake slowly in a preheated oven for 3-4 hours, or until the lamb is tender.
3. Serve with carrots and turnips.
Yield: 4-6 servings
