This is a favorite recipe from the American Lamb Council.

Ingredients

• 6 medium potatoes (about 2 pounds), peeled and thinly sliced
• 2 pounds lean, bone-in lamb or 1 1/2 pounds boneless lamb, cut into 1 1/2-inch pieces
• 2 medium onions, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1 teaspoon dried summer savory
• 2 tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley
• 1 1/2 cups water

Instructions

1. In Dutch oven layer half the potatoes, and then all the lamb and onions.
2. Combine salt, pepper, thyme and summer savory.
3. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions.
4. Layer remaining potatoes; sprinkle with remaining salt mixture.
5. Pour water over all.
6. 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.
7. Just before serving, sprinkle with remaining parsley.