Irish Stew with Thyme

Cut lamb into slices about 1 cm thick, chopping very fat parts. Halve the onions and cut into slices. Pluck thyme leaves from stems. Remove peel from potatoes, rinse and cover with cold water to prevent them from turning gray. Cut into slices just before using. Have a piece of aluminum foil ready (a tiny bit larger than the diameter of the cooking pot lid).

Preheat the oven to 200 °C. Spread the bottom of the cooking pot with potato slices. Spread half of the onions evenly on top. Place meat slices close together on top of onions. Sprinkle with thyme, season with salt and season with pepper. Spread remaining onion rings evenly on top of meat. Add another layer of potatoes, spices and water. Cover cooking pot with aluminum foil. Press foil exactly smooth around the edge, place lid on top. Cook on the lowest rack of the oven for about 2, 5-3 hours. After about 2 hours you should make a first cooking test.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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