1kg / 2lbs of rack or shoulder of lamb
4 large onions
2 leeks washed and cut into 1"rings
sticks of celery cut into 1/2 pieces
1 tablespoon of garlic chives chopped
1kg / 2lbs of potatoes
1 tablespoon of chopped parsley and fresh thyme
1small sprig of rosemary
Salt and freshly ground pepper
400ml / 1pt cold water or light lamb stock
To garnish: chopped fresh parsley and julienne of carrots
Wipe meat and remove fat and gristle from meat Wash and
peel potatoes. Slice two potatoes into thin slices. Keep the
remainder whole or cut in two if too big. Remove skin from onion
and slice into narrow rings. Prepare other vegetables by washing
and slicing into narrow strips. Lightly grease a heavy based
saucepan with oil to prevent ingredients sticking to the base.
Line the base with the sliced potatoes. Top this with a layer of
prepared meat then add a layer of onion rings, leek and celery.
Tie herbs together in a bouquet garni and place on top.
Continue with the layers finishing with the herbs. Add stock or
water and bring to the boil and simmer gently for one hour.
Top with the potatoes and simmer again until the potatoes are
cooked approx. 20 minutes. The liquid should be reduced by half
to resemble gravy. Alternatively the stew can be cooked in the
oven at 160C/325F/Gas mark 3. This will take about 2 hours to cook.
Cover the dish for the first 1/ ½ hours and then remove the cover to
brown the potatoes for the last half an hour.
Julienne of carrots
Wash skin and cut carrots in 2" lengths. Cut into even sized batons.
Put into boiling salted water and cook until still crunchy about 3
minutes. Drain. Toss in melted butter and serve with the stew.
Serve on a plate or large soup dish with the meat in the centre
topped with the vegetables and surround with the potatoes.
Pour some liquid over and garnish with parsley and julienne of
carrots and white soda bread to mop up the juices.