Irish Lamb Stew with Bacon

Ingredients

• 2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat
• 6 slices bacon, thickly cut
• 2 pounds potatoes, peeled, quartered
• 2 large onions, quartered
• 2 large carrots, peeled and cut into 2-inch segments
• 1 turnip, peeled and cut into 1-inch pieces
• 2 heaping tablespoons pearl barley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 quart of water or lamb stock, warmed

Directions

1. Set a large, heavy-bottomed Dutch oven, about 6-quart size, over medium heat. Lay the bacon across the bottom and cook it slowly, turning after a few minutes, until the slices are lightly browned and have released plenty of fat.
2. Transfer the bacon to a paper-towel-lined plate so it can drain. Chop it and put it aside. Pour off all but 2 tablespoons of the bacon fat from the pot, being careful not to send the extra fat down the sink. Turn the heat up to medium high.
3. Brown the lamb in batches, leaving enough room in the pot so the pieces are not packed together. Let the meat sit long enough to color well on each side instead of moving it around too much.
4. Build the stew in layers right in the pot. Begin with lamb, then add potatoes, onions, turnips, carrots, and the chopped bacon. Repeat with the remaining lamb and vegetables. Sprinkle in the barley, thyme, black pepper, and 1 teaspoon of salt.
5. Pour in the water or stock and bring the pot to a boil. Lower the heat until the liquid is barely bubbling, cover the pot with the lid left a little open, and simmer for 1 1/2 to 2 hours, until the lamb is tender enough to pull away from the bones.
6. Skim off any extra fat from the surface of the stew. Use tongs to remove and discard the bones. Taste, then add more salt and pepper as needed.