Since Gal and I are on a trip around the world and are back in Ireland right
now because she won a lottery, I thought you might like to hear about a receipe
that we found over there.
IRISH STEW
serves 4-6
2 lbs. potatoes, thinly sliced
2 lbs. lamb chops
1 lb. onions, thinly sliced
4 carrots, thinly sliced
2 parsnips, halved and thinly sliced salt and pepper
1 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme, chopped
1 oz. butter
Thyme sprigs to garnish
Directions: Preheat oven to 375 degrees.
Arrange one-third of the potatoes in a casserole and add half the chops, onions,
carrots and parsnips. Season well with salt and pepper and sprinkle with half
the chopped herbs. Repeat these layers once more and finish with a layer of
potatoes. Add one (1) pint of water, cover with buttered greaseproof paper
(using a little of the butter) and a lid. Bake for 1-1/2 hours, then remove the
lid and greaseproof paper. Dot the potatoes with the remaining butter and
cooked, uncovered for 10-15 minutes.
Garnish with thyme sprigs and serve hot with soda bread.
Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
