Irish Lamb Chop Stew

• 3 pounds lamb rib chops
• 2 pounds potatoes
• 1 pound onions sliced
• 1 tablespoon parsley leaves chopped
• 1 x thyme
• 1 x salt and black pepper
• 10 ounces stock

1. Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
2. Layer the meat and the vegetables in a deep pan, seasoning each layer well, and ending with potatoes.
3. Pour in the stock and cover with a piece of buttered foil, then the lid, and bake in a slow oven, 300F (150C), for about 2 hours.
4. Or, if preferred, on the top of the stove, shaking teh pan from time to time to prevent sticking.
5. Add a very little more liquid if needed.

chops, potatoes, onions, parsley, thyme, salt, stock

Taken from recipeland.com/recipe/v/irish-lamb-chop-stew-39108 (may not work)