Irish Lamb Stew

Ingredients (10)

• 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 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 quart of water or lamb stock, warmed