Servings
1
Ingredients
- 12 medium Sized peeled red potatoes
- 4 large
- 4 pounds Boneless trimmed (neck or
- Shoulder) lamb cut in 1"
- Cubes
- 1/2 pound Lean thick sliced diced
- Bacon
- 1 teaspoon Crumbled thyme
- 3 tablespoons Minced parsley
- 3 cups Lamb Stock
- 1 Bay leaf
Directions
- Slice half of the potatoes very thin & layer them on bottom of Dutch oven.
- Slice onions 1/2″ thick & layer half on top of potatoes.
- Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper.
- Cover with remaining whole potatoes & pour in stock.
- Sprinkle top with salt & pepper & bay leaf.
- Cover with tight fitting lid or foil & place in 350 oven for 2 1/2 hours.
- Make a day before & refrigerate, remove fat & heat in 350 oven.
- Remove bay leaf.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmkah001.biz