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A few cook's notes. We like to cook with the lamb pieces bone-in, again because of the flavor it brings to the stew. Lamb stock is hard to come by, so if using water, it helps to keep the bones in; if you want, remove them before serving. Turnip adds just the right flavor to the stew. So if you are on the fence about adding the turnip, keep it in. The potatoes will tend to fall apart some, this is okay as it thickens the stew. Add more barley if you want the stew thicker, or none at all if you are avoiding gluten.

Ingredients

• 2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in
• 6 thick slices bacon
• 2 pounds potatoes, peeled, quartered
• 2 large onions, quartered
• 2 large carrots, peeled and cut into 2-inch segments
• 1 turnip, peeled and roughly chopped
• 2 heaping Tbsp pearl barley (omit for gluten-free version)
• 1 teaspoon dried thyme or 1 Tbsp chopped fresh thyme
• Salt and freshly ground black pepper
• 1 qt water or lamb stock, warmed

Method

1 Heat a large (6 qt) thick bottomed Dutch oven on medium heat. Gently cook the bacon, rendering its fat, for a few minutes on each side, until lightly browned. Remove bacon to a paper-towel-lined plate, when cooled, chop and set aside.

2 Remove all but 2 Tbsp of bacon fat from the pan. Increase the heat to medium high. Working in batches, brown the lamb pieces on all sides.

3 Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnip, carrots, and chopped bacon, add another layer of meat and top with another layer of vegetables. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is falling off the bones.

3 Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

Serves 6.