Ingredients
2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in
6 thick slices bacon
2 pounds potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 heaping Tbsp pearl barley (omit for gluten-free version)
1 teaspoon dried thyme or 1 Tbsp chopped fresh thyme
Salt and freshly ground black pepper
1 qt water or lamb stock, warmed
Preparation
1 Heat a large (6 qt) thick bottomed Dutch oven on medium heat. Gently cook the bacon, rendering its fat, for a few minutes on each side, until lightly browned. Remove bacon to a paper-towel-lined plate, when cooled, chop and set aside.
2 Remove all but 2 Tbsp of bacon fat from the pan. Increase the heat to medium high. Working in batches, brown the lamb pieces on all sides.
3 Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions, carrots, and chopped bacon, add another layer of meat and top with another layer of vegetables. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is falling off the bones.
3 Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.
Serves 6.
