1 lb Lean lamb, the shoulder
- or leg; cut into 1" dice
2 Potatoes; peeled and
- thinly sliced
1 Onion; thinly sliced
1 pn Rosemary; generous
Chicken or lamb stock
Salt & pepper; to taste
Layer one third of the potatoes in a small casserole. Top with half
the lamb and half the onion. Sprinkle lightly with rosemary, salt,
and pepper. Repeat layers, ending with a final layer of potato. Add
enough chicken stock to almost cover the stew.
Cover the casserole and bake in a 325 F oven until the lamb is
quite tender and the potatoes begin to almost dissolve and thicken
the mixture. (1 to 1-1/2 hours)
I've made this in larger quantities in a crock pot. In this case, the
cooking time will be about 8-10 hours.
I got these directions for making Irish Stew (no real recipe) from the
owner of Tom Moore's Tavern in Bermuda (don't know how authentic it
is, as the gentleman was German, but it IS good) .
