¼ Cup All Purpose Flour
3 Lbs. Neck of Lamb, trimmed of visible fat
3 Large onions, chopped
3 Large Carrots, sliced
4 starchy potatoes, such as Russets, Yukon Gold, quartered
½ Tsp Dried Thyme
3 ½ Cups Hot Beef Stock
Salt and Pepper
2 Tbsp. Chopped Fresh Parsley
Preheat oven to 325°. Put the flour in a plastic bag and season well with salt and pepper. Add the lamb to the bag, tie the top, and shake well to coat. Do this in batches if necessary. Arrange the lamb in the bottom of large casserole dish.
Layer the onions, carrots, and potatoes on top of the lamb.
Sprinkle in the thyme and pour in the stock, then cover and cook in preheated oven for 2 ½ hours. Garnish with parsley and serve straight from the casserole dish.
8 starchy potatoes (about 2 pounds), such as Russet, or Yukon Golds, peeled and cut into even chunks.
20 Scallions, some green tops included, chopped
1 ½ Cups Milk
¼ Teaspoon White Peppercorns
¼ Cup Snipped Chives
1 Tsp Sea Salt Flakes
½ Cup Lightly Salted Butter
Add the potatoes to a large saucepan of salted boiling water, cover and bring back to boil, and simmer gently for 20 minutes, until tender. Drain well and put back in the pan. Cover with a clean dish towel for a few minutes to get rid of excess moisture.
While the potatoes are cooking, put the chopped scallions in a saucepan with the milk and peppercorns. Simmer for 5 minutes, then drain, reserving the milk and scallions separately.
Mash the potatoes until smooth, stirring in enough of the reserved milk to produce a creamy consistency. Stir in the scallions and chives. Season to taste with sea salt flakes and more pepper if necessary.
Transfer the potatoes mixture to a warm serving dish. Make a well in the center and pour in the hot, melted butter. Serve immediately, mixing in the melted butter at the table.
Irish Soda Bread
Vegetable Oil, for oiling
3 2/3 Cup All Purpose Flour plus some for dusting
1 Tsp Salt
1 Tsp Baking Soda
1 ¾ Cup Buttermilk
Preheat oven to 425°. Oil a baking sheet
Sift the flour, salt, and baking soda into mixing bowl. Make a well in the center and pour in most of the buttermilk. Mix together well using your hands. The dough should be soft but not too wet. If necessary, add the remaining buttermilk.
Turn the dough out onto lightly floured surface and knead it lightly. Shape into 8 inch circle. Place the loaf on the prepared baking sheet and cut a cross into the top with a sharp knife.
Bake in the preheated oven for 25 – 30 minutes, until golden brown and it sounds hollow when you tap on the bottom. Transfer to wire rack and let cool slightly. Serve warm.