Recipe by Irish Chef 54
I have not tried this yet,pulled it out of my files,but it sounds good!
Top Review by Treen
This is the classic version of Irish Stew - no carrott, pearl barley or anything else - as I learned to make it as a girl growing up in Ireland. It's made almost weekly in my house over the winter. I don't use the sage, but add an additional teaspoon of whole pepper corns. Lamb neck fillet is best for this dish, also I bake in a very slow oven (100-120C) for four hours or more, leave to cool and put in the fridge overnight. The next day the excess fat will have risen to the surface and solidified, so it's easy to remove. Pure comfort food!
- 8 large potatoes, peeled and sliced into 1/2 inch thick pieces
- 6 large onions, sliced into 1/4 inche pieces
- 4 lbs lean boneless lamb, cut into 2 inch cubes 4 tsp salt
- 4 teaspoons ground black pepper
- 1⁄2 teaspoon dried thyme
Directions See How It's Made
- In a large stewpot or dutch oven,make a solid layer on bottom with half of the potatoes.
- Layer half the onions on top of this.
- Arrange all the lamb over the onions.
- Sprinkle salt, pepper and thyme over top of all.
- Cover with remaining onions and potatoes.
- Pour in enough cold water to cover and bring to a boil.
- Simmer over low heat for 1 1/2 hours.
- Check pot frequently and add more water if liquid has simmered away.