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Irish Stew

Ingredients

8 lamb neck chops	4 rashers bacon	1 tablespoon dripping
1 kg potatoes, cut into thick slices	3 carrots, sliced diagonally	3 medium onions, thickly sliced
ground pepper	2 cups stock	thyme
chopped parsley, for garnish

1	Trim chops, removing excess fat. Cut bacon into 2 cm strips. Heat dripping in a pan, cook bacon until crisp and brown, remove. Cook chops intil brown both sides, remove.
2	Arrange half the sliced potatoes, carrots and onions in the base of a deep, heavy based pan. Season with pepper, and add half the bacon. Place chops over vegetables and bacon. Cover the meat with remaining potatoes, onions and bacon.
3	Add stock and thyme. Cover, bring to the boil, reduce heat and simmer for 1 hour or until lamb is very tender. Serve garnished with chopped parsley.
4	Hint: Traditionally, Irish Stew was made from mutton with no potato or carrosts. The addition of vegetables makes the dish a satisfying one-pot meal.

Servings: 4