Irish Stew

• 3 lb lean neck of lamb chops
• 2 lb potatoes
• 1 lb</

Make sure the meat is trimmed of fat and gristle. Keep the bones in the chops as this adds flavour. Peel the potatoes and slice one-third thinly, leaving the rest whole. Slice the onions, and chop the thyme and parsley. Put the sliced potatoes into a pan, then a layer of onions and the meat. Add the herbs and remaining onion, and top with the whole potatoes. Add water and salt and pepper. Cover