Traditional Irish Stew

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Traditional Irish Stew

Ingredients:

Salt and fresh cracked pepper
2 pounds of lamb shoulder chops
1 tablespoon olive oil
1 clove of garlic, sliced in half
2 pounds of white boiling potatoes, peeled and slice 1/3 inch thick
2 large yellow onions, coarsely chopped
3 large carrots, peeled and cut into 1 inch lengths
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
6 sprigs of fresh thyme, tied together
3 cups low sodium beef broth
Parsley sprigs for garnish

Preparation:

Preheat your oven to 325 degrees F.

Season the lamb chops.

Heat a heavy bottomed skillet to very hot. Add the oil and wait for 30 seconds. Add the lamb chops and sear quickly just get some color and flavor into the chops on both sides. Set aside.

You will need a 3 quart casserole dish or Dutch oven with a snug fitting lid. Rub the garlic clove all over the casserole dish against the cut side of the clove. Throw the garlic in the dish. In layers, add half the potatoes, onions and carrots. Season heavily. Set the seared lamb chop on top of the seasoned vegetables and place the thyme on top of the lamb.

Layer again, starting with the carrots, then onions and finishing with potatoes. Season again. Add the broth to the pot. It should just cover the ingredients. If not, add more broth or water.

Cover the casserole or Dutch oven and place in the preheated oven for 2-1/2 hours until meat and potatoes are fork tender.

To serve, remove the meat and vegetables to six large warm bowls and pour the broth over the meat. Garnish with parsley. Serve with crusty bread.

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