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Irish Stew Casserole

1 lb Lean lamb, the shoulder or leg, cut into 1" dice
2 Potatoes, peeled and thinly sliced
1 Onion, thinly sliced
pn [generous] rosemary
Chicken or lamb stock
Salt, pepper to taste

Layer one third of the potatoes in a small casserole. Top with half the lamb and half the onion. Sprinkle lightly with rosemary, salt and pepper. Repeat layers, ending with a final layer of potato. Add enough chicken stock to almost cover the stew.

Cover the casserole and bake in a 325 oven until the lamb is quite tender and the potatoes begin to almost dissolve and thicken the mixture. (1- 1 1/2 hours)

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