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      RECIPE TITLE "Irish Lamb Stew" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields Yield: 4 servingstime ---- difficultymoderate


    • 2 lbs. boned lamb, sliced, 1/4 inch slices (leave a little fat)
    • 2 lbs. peeled potatoes, thinly sliced
    • 3 large onions, thinly sliced
    • salt and pepper, each layer to taste
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
    • 1 cup water
    • 1 cup flat beer
    • Additional chopped parsley


    1. Preheat oven to 275F.
    2. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
    3. Season each layer with salt, pepper, parsley and thyme.
    4. Add water and beer; cover tightly.
    5. Cook in preheated oven for 2 1/2 hours; shake occasionally to prevent sticking, and check liquid now and then.
    6. Do not addwater unless absolutely necessary. The potatoes will thicken the finished stew so it should not be too runny.
    7. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with additional parsley.
    8. The potatoes on top should be brown and crisp.

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