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- 3 lbs lamb chops
- 12 baby or 5 medium carrots
- 2 1/2 cups stock (lamb if possible) or water
- i package frozen baby peas, defrosted
- 8 to 10 potatoes
- sprig of thyme
- salt and freshly ground pepper to taste
- chopped parsley and chives for garnish.
How to Make Irish Stew
1. Cut the chops into chunks and trim off excess fat. Set aside.
- 22. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.
- 33. If the carrots are young and the onions small, leave them whole. Otherwise, prepare and cut them into chunks.
- 44. Toss the meat in the hot fat until it is slightly browned, then quickly toss the vegetables as well.
- 55. Layer the meat and vegetables in a large oven-proof casserole, carefully seasoning each layer with salt and pepper.
- 66. Deglaze the pan with the stock or water and pour into the casserole
- 77. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks. Season the potatoes.
- 88. Add the sprig of thyme, bring to a boil on top of the stove. Cover and transfer to 375f degree oven, or allow to simmer on top of the stove, until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.
- 99. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another saucepan. If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid. Check seasoning and pour back over the stew.
- 1010. Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot. Or, for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler, sprinkle with the herbs, and then serve.