Irish Stew

2 pounds lamb, cut in large bite-size pieces – bone and some fat removed

salt and pepper to taste

4 cups thickly sliced onions

4 cups potatoes, peeled, thickly sliced

2 Tbsp chopped fresh thyme

3 Tbsp minced parsley

2 cups water

parsley for garnish

Spread lamb on waxed paper and salt and pepper liberally. Do the same with onions and potatoes. Starting with potatoes and ending with potatoes, layer potatoes, onions, and lamb in a heavy casserole, sprinkling thyme and parsley over each layer. Pour in water.

Bake at 325 degrees for 2 hours. Sprinkle with parsley.

Serves 6.