Serves: 6
Total Calories: 892

4 potatoes, sliced very thin
4 medium onions, sliced thin
6 carrots, sliced
1 pound bacon, chopped
3 to 3 1/2 pounds shoulder lamb chops, 1-inch thick, trimmed and cut into pieces
salt and pepper, to taste
2 1/2 cups water
4 potatoes, halved
fresh parsley, chopped fine

In a 14-inch deep Dutch oven, put down a layer of the thinly sliced potatoes, onions, and carrots. Top with a layer of bacon and lamb. Sprinkle liberally with salt and pepper. Continue building layers in this manner until all the ingredients are used. Add the water until it barely covers the ingredients. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking. Simmer over a very low heat for about 2 hours, or in a moderate oven for the same length of time. Serve in shallow soup bowls and sprinkle with the chopped parsley. Serves 6-8.

NOTE: This recipe can be halved and then prepared in a 12-inch Dutch oven for 3-4.

Nutritional Facts:

Serves: 6
Total Calories: 892
Calories from Fat: 473

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Basque Red Bean Soup
Beet Soup
Bina's Minestrone Soup
Cabbage And Potato Soup
Cathy's Black Bean Soup
Classic Green Chili Stew
Czech Mushroom And Barley Soup
French Onion Soup
Jane's Taco Soup
Peanut Soup
Pozolé
Russian Fish Soup
Sauerkraut Soup
Southern Beef Stew
Traditional Irish Stew
Tri-Cities Rod & Gun Club Fish Chowder
Vegetarian Stew
Willie's Green Chili