Irish Stew

• Course Dinner, Main Course
• Cuisine St. Patrick's Day, Winter

Prep time

Cook time

Servings

Ingredients

• 4 lamb shoulder chops halved or cut into cubes
• 1-2 tablespoon Coconut Oil
• 4 Onions peeled and sliced into thin rounds
• 8 Carrots peeled and cut into large chunks
• 6-8 inch waxy potatoes peeled and cut into 1/2 slices, sweet potatoes if paleo
• Salt and Pepper
• 1 1/2 pints Water
• 1 spring thyme
• 2 tablespoons Cornstarch or arrowroot for Paleo, optional
• 1 tbsp parsley or chives chopped

Instructions

1. Preheat oven to 350F
2. Cut the chops in cubes or in half,whatever your preference is. If the bone is in the way skip this step and leave them whole.
3. In your Dutch oven (or large oven proof pan with a tight fitting lid), brown the lamb chops on both sides in a little oil.
4. with the lamb chops on the bottom of the pan, layer it up with onions, carrots, then thyme.
5. Salt and pepper well in between each vegetable layer.
6. layer the potato slices to cover the top, add the water and them some more salt and pepper.
7. Cook in the oven with the lid on for 1hr to 1hr and 15 minutes.
8. sprinkle with chopped chives or parsley (optional)
9. Optional-If you want to thicken the liquid once the meat is cooked, pour it off carefully into another pan.
10. mix together 1-2 tablespoon of cornstarch (or arrowroot) and mix with 2-3 tablespoons of cold water, add half of the starch to the pan with the liquid and return to a low/medium heat stirring all the time until it starts to bubble and thicken. If its not thick enough for you repeat the process and add the remaining starch.
11. pour the thickened gravy back over the meat.