Baked Irish Lamb Stew Recipe

• 12 med Sized peeled red potatoes
• 4 lrg Peeled & quartered onions
• 4 lb Boneless trimmed (neck or possibly Shoulder) lamb cut in 1" Cubes
• 1/2 lb Lean thick sliced diced Bacon
• 1 tsp Crumbled thyme
• 3 Tbsp. Chopped parsley Salt & pepper
• 3 c. Lamb Stock
• 1 x Bay leaf

1. Slice half of the potatoes very thin & layer them on bottom of Dutch oven.
2. Slice onions 1/2" thick & layer half on top of potatoes.
3. Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper.
4. Cover with remaining whole potatoes & pour in stock.
5. Sprinkle top with salt & pepper & bay leaf.
6. Cover with tight fitting lid or possibly foil & place in 350 oven for 2 1/2 hrs.
7. Make a day before & chill, remove fat & heat in 350 oven.
8. Remove bay leaf.

potatoes, onions, neck, bacon, thyme, parsley salt, stock, bay leaf

Taken from cookeatshare.com/recipes/baked-irish-lamb-stew-74925 (may not work)