Irish Lamb Stew

Yesterday, I worked on my office area. That is always a challenge. Ray worked on fixing H's desk so we should be able to make some space up in the loft where I can get to more boxes to open. We'll see. H had a late meeting at work, and I was too lazy to go to the store so I found this recipe online and it turned out very yummy, if I must say so myself!!! I did not add water, just a whole Smithwick's (amber beer), I added sliced garlic on each layer and I did add a bit of cornstarch to thicken it a bit. I think that I will make it for St. Patty's Day....

IRISH LAMB STEW
A very hearty stew that could make a whole meal! Flavored with parsley, thyme and beer, it is a truly Irish dish.
Ingredients
2 lb. boned lamb, sliced, 1/4 inch slices (leave a little fat)

2 lb. peeled potatoes, thinly sliced

3 large onions, thinly sliced

Salt and pepper, each layer to taste

2 Tbs. fresh parsley, chopped

1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme

1 C. water

1 C. flat beer Additional chopped parsley
Directions
Preheat oven to 275 degrees. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes. Season each layer with salt, pepper, parsley and thyme. Add water and beer; cover tightly. Cook in preheated oven for 2 1/2 hours; shake occasionally to prevent sticking, and check liquid now and then. Do not add unless absolutely necessary. The potatoes will thicken the finished stew so it should not be too runny.Just before serving, remove lid and brown the top under a hot broiler and sprinkle with additional parsley. The potatoes on top should be brown and crisp.

We should have our closet installed next Thursday. It sucks to wait that long, but there may be an opening sooner that they will fit us into.

We really need to get rid of all of the wood mulch that is in our backyard....it is favorite munching for 2 crazy mutts.... no wonder they have tender bellies.....