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Irish Stew

8 Lamb chops
3 Onions, skinned and chopped
1 Sprig Fresh thyme
2 lb Potatoes, peeled and halved
Salt and pepper

Trim the chops of most of their fat, put them into a large pan and cover

with cold salted water. Bring to the boil and simmer for 5 mins to take

away some of the greasiness from the meat. Pour off the water, put the meat into a clean pan and cover with fresh water. Add one chopped onion

and the thyme and leave for several hours - overnight if possible.

Add half the potatoes to the meat and bring to the boil. Simmer gently for 30 mins or until the meat is tender and the potatoes fallen enough to sieve and form the thickening for the liquid.

Meanwhile, cook the remaining onions and potatoes in boiling salted water until tender. Drain the vegetables and add to the stew with seasoning to taste.

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