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Add a photoServings: 4
Ingredients
- 4 x potatoes thinly sliced
- 4 med onions thinly sliced
- 6 x carrots sliced
- 1 lb Irish bacon minced
- 3 lb shoulder lamb chops 1" thick - (to 3 1/2 lbs) trimmed, and
- Â Â cut into small pcs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2Â 1/2 c. water
- 4 x potatoes halved
- Â Â Finely-minced fresh parsley
Directions
- 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 till all the ingredients are used. Add in the water till 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 hrs, or possibly in a moderate oven for the same length of time.
- Serve in shallow soup bowls and sprinkle liberally with the minced parsley.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 761g | |
| Recipe makes 4 servings | |
| Calories 838 | |
| Calories from Fat 466 | 56% |
| Total Fat 51.66g | 65% |
| Saturated Fat 17.17g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1030mg | 43% |
| Potassium 1987mg | 57% |
| Total Carbs 73.63g | 20% |
| Dietary Fiber 11.0g | 37% |
| Sugars 10.55g | 7% |
| Protein 21.46g | 34% |
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