- 3 leeks
- 8 medium-sized peeled potatoes, sliced
- 4 pounds lean boneless lamb neck or shoulder, trimmed of fat and cut into cubes
- 1/4 cup chicken soup base
- 1-1/2 tsp thyme
- 1 tsp black pepper, to taste
- 2 cups cold water
Trim root and leaf end of leeks. Split down the center and wash thoroughly to remove dirt that may be trapped between leaf layers. Cut into slices crosswise. Place half the potatoes in bottom of a heavy 5- to 6-quart Dutch oven or oven-proof kettle. Cover with half of leeks and all of lamb. Sprinkle with half of soup base, half of thyme and half of pepper. Arrange remaining potatoes and leeks on top; sprinkle with remaining soup base, thyme and pepper. Pour water over top. Place on stovetop burner over high heat. Bring stew to a boil; remove from heat and cover. Place in a 350-degree oven and bake for 1-1/2 hours. Makes 8 servings.