Irish Mirrool Creek Lamb Stew

40g butter
2 large double lamb neck chops
3 red onions sliced
3 carrots sliced
700g potatoes sliced
1 teaspoon thyme
2 fresh bay leaves
¾ cup of pearl barley

Brown the chops in half the butter and sea salt. Cook onions and carrots until softened and set aside. Add one cup of water to pan and deglaze, set aside.

Spread a layer of potatoes in the base of the casserole and season generously. Add a layer of onions and carrots. Place chops over and add thyme and bay leaves and season. Add remaining onions and carrots. Sprinkle barley over and cover with the remaining potatoes season and add remaining butter. Pour in four cups of water and reserved deglazing liquid. Cover well and bake at 180c for 1 ½ hour or until tender.

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