County Cork Irish Lamb Chops Stew

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 small lamb chops, thawed
• fresh parsley, chopped
• 1 tablespoon vegetable oil
• salt and pepper
• peppercorn
• parsley
• rosemary
• 1 lb potato (3 to 4 medium)
• thyme
• 1 medium onion, chopped
• 2 cups cabbage, finely shredded
• 12 small white onions
• 1 large leek white, thin sliced
• 1 1/2 cups peas
• 1 1/2 cups celery, diced

Recipe

• 1 season chops with salt and pepper.
• 2 heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides.
• 3 spoon off any melted fat and add enough water to cover chops.
• 4 bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth.
• 5 lower heat and simmer.
• 6 meanwhile, peel potatoes and shape into bite sized rounds.
• 7 chop trimmings from potatoes into small pieces.
• 8 add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
• 9 simmer for 20 minutes then add peas (add a little more water if needed during cooking).
• 10 simmer for 10 minutes more, or until potatoes are tender.
• 11 add more salt and pepper to taste, if necessary.
• 12 garnish with parsley and serve.