IRISH STEW

4 potatoes, thinly sliced
4 md onions, thinly sliced
6 carrots, sliced
1 lb. Irish Bacon, chopped
3 lbs. shoulder lamb chops, 1-Inch thick
salt & pepper to taste
2 cups water
4 potatoes, halved
fresh parsley, finely chopped

Cut the lamb into small pieces. In a medium-sized pot, put
down a layer of the thinly sliced potatoes, onions and
carrots. Top with a layer of bacon and lamb. Sprinkle
liberally with salt and pepper. Continue building in this
manner until all the ingredients are used. Add the water
until it barely covers the ingredients. Arrange the halved
potatoes on top of the stew, but not in contact with the
water, so they can steam as the rest is cooking. Simmer over
a very low heat for about 2 hours, or in a moderate oven for
the same length of time. Serve in shallow soup bowls and
sprinkle liberally with the chopped parsley.