In Dutch oven layer half the potatoes, and then all the lamb and onions.
salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon
of the parsley over onions.
Layer remaining potatoes; sprinkle with remaining salt
mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently
2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about
1 inch in bottom of pan.
Just before serving, sprinkle with remaining parsley.