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  • Irish Clear Lamb Stew

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    Irish Clear Lamb Stew
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 lb Lamb: "neck chops"
    • 4 x Medium-sized onions
    • 4 x Medium-sized carrots
    • 1 x Salt and pepper
    • 1 Tbsp. Lamb fat
    • 1 Tbsp. Butter
    • 2 1/2 c. Stock or possibly water
    • 1 Tbsp. Minced parsley
    • 1 Tbsp. Minced chives

    Directions

    1. Do not let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pcs; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the warm fat till its color changes; repeat with onions and carrots. Add in stock and season carefully. Put whole potatoes on top.
    2. Simmer gently till the meat is cooked, approximately 2 hrs. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

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