County Cork Irish Stew

[Dee]

County Cork Irish Stew

8 small Lamb Chops, Thawed

Salt And Pepper

1 TBSP Vegetable Oil

Parsley, Bay Leaves, Peppercorns, Thyme, Rosemary

1 lb Potatoes, 3 To 4 Medium

2 cup Finely Shredded Cabbage

1 med Onion, Chopped

1 lg Leek White, Thin Sliced

12 small White Onions

1 1/2 cup Celery Stalks, Diced

1 1/2 cup Peas

Chopped Fresh Parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

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