Ingredients

4 potatoes very thinly sliced
4 medium onions, thinly sliced
6 carrots, sliced
1 pound of Irish bacon, chopped (see note)
3 to 3 1/2 pounds shoulder lamb chops, about 1 inch thick, trimmed and cut into small pieces
Salt and pepper to taste
2 1/2 cups water
4 potatoes, halved
Fresh parsley, finely chopped

In a medium-size pot, put down a layer of the thinly sliced potatoes, onions and carrots. Top with a layer of bacon and lamb. Sprinkle liberally with salt and pepper. Continue building in this manner until all the ingredients are used. Add the water until it barely covers the ingredients. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking. Simmer over a very low heat for about 2 hours, or in a moderate oven for the same length of time.
Serve in shallow soup bowls and sprinkle liberally with the chopped parsley. Makes 4 to 6 servings. Recipe is from the Irish Food Board, whose Web site is www.askireland.com.

Directions