Irish Stew, courtesy The Food Network

Irish Stew Cook time: 2 hours, 30 minutes; Servings: 6 2 medium-sized onions, chopped Oil, for frying 1-ounce butter 1 sprig dried thyme 2¢ pounds best end of lamb neck, cut into large pieces 7 carrots, chopped lengthways into 2-inch pieces 2 tablespoons pearl barley 5 cups chicken stock (Recipe follows) Salt (recommended: Fleur du Sel) Freshly ground black pepper 1 bouquet garni (parsley, thyme, and bay leaf) 12 medium potatoes 1 bunch parsley, leaves finely chopped 1 bunch chives Serving suggestion: herb butter (Recipe follows) In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil.