This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds),
    peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
    boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
    1 1/2 teaspoons dried parsley
1 1/2 cups water

In Dutch oven layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.

Makes 6 servings.