12 med., red-skinned potatoes, peeled
4 lg. onions, quartered
3 lb. lamb cubes
8 oz. thick sliced lean bacon, cut in 1/2" pieces
1 tsp. dried leaf thyme
3 tbsp. minced fresh parsley
2 tsp. salt
1 tsp. pepper
3 c. beef broth or lamb broth
1 bay leaf

Preheat oven to 350 degrees. Slice 1/2 of potatoes; layer in bottom of a deep 3 quart Dutch oven or casserole. Slice onions 1/2 inch thick; layer 1/2 of onions over potatoes. Arrange lamb and bacon over onions; sprinkle with thyme, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover with remaining onions. Arrange remaining whole potatoes over onions; pour broth over potato mixture. Sprinkle with remaining salt and pepper; tuck bay leaf into mixture.

Bake, covered, 2 1/2 hours or until meat is very tender and bottom potatoes have cooked down to make a sauce. If made a day ahead, cover and refrigerate. Skim any fat from top and reheat, covered, in a 350 degree oven about 30 minutes or until heated through. Remove and discard bay leaf. Makes 6 servings. This is even better the second day.