How much more traditional can you get then to serve Lamb Stew for a St. Patty's Day feast. This recipe has countless variations; this one comes from a really nice Irish lady by the name of Mary Bryce. It won't make you Irish, but it will fill and warm your belly.
Irish Lamb Stew
1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish
Preheat oven to 350 degrees.
Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, and then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
Serve on dish with meat in the center and sprinkle with parsley.
