On Saturday we celebrate the life of St Patrick, who would have driven all the snakes out of Ireland for a feast like this. It will not surprise you that our Irish banquet features potatoes, the traditional staple food of the isle. The potato shows its versatility in a bread (great for breakfast), a famous stew with lamb and onions, and a special kind of mash that the Irish have taken to a new level by mixing in cabbage or kale.
- 1.5kg neck of lamb, or 8 lamb chops, about 2.5cm thick
- 30ml (2 tbsp) oil
- 8 onions, sliced
- 8 potatoes, peeled and thinly sliced.
- Salt and white pepper
- 900ml stock, preferably lamb stock
Trim the lamb of excess fat. Heat a large pan, add the oil and brown the lamb all over. In a large casserole dish, arrange the lamb, onions and potatoes in alternate layers, seasoning each layer.
Pour over the stock. Cover with foil or a lid and bake in a preheated oven at 160°C for at least 2-3 hours, until the meat is really tender and falling off the bone.