Imbolc Feast Lamb Stew
2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped
Don't let the butcher trim the fat off of the lamb chops.
Shred some of the excess fat and cook it down in a large pot or Dutch-oven.
Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside.
Cut the meat into 8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown.
Repeat with the onions and carrots.
Add water, salt, and pepper carefully.
Put whole potatoes on top.
Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat.
Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat.
Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew.
Serve hot.
Makes 4-6 servings.
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