Baked Irish Lamb Stew

Ingredients: Medium Sized Peeled Red Potatoes Large Peeled & Quartered Onions Pounds Boneless Trimmed (neck Or Shoulder) Lamb Cut In 1" Cubes 1/2 Pounds Lean Thick Sliced Diced Bacon Teaspoon Crumbled Thyme Tablespoons Minced Parsley Salt & Pepper Cups Lamb Stock Bay Leaf Makes:

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

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