irish lamb stew with bacon

Irish Lamb Stew with Bacon

Spring

With lamb shoulder chops, bacon, potatoes, root vegetables, and barley. Slow cooked until fork tender.

2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat
6 slices bacon, thickly cut
2 pounds potatoes (Yukon gold preferred), 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 (omit for gluten-free version)
1 teaspoon chopped fresh thyme or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 quart water or lamb stock, warmed