Title: Country Cork Irish Stew
Categories: Soup Lamb Irish
Yield: 4 Servings
| 8 | | Samll lamb chops, thawed |
| 1 | tb | Vegetable oil |
| | | Peppercorns, thyme, rosemary |
| 2 | c | Finely shredded cabbage |
| 1 | | Large leek white thin sliced |
| 1 1/2 | c | Celery stalks, diced |
| | | Chopped fresh parsley |
| 1 | | Salt and pepper |
| | | Parsley, bay leaves |
| 1 | lb | Potatoes, 3 to 4 medium |
| 1 | | Medium onion, chopped |
| 12 | | Small white onions |
| 1 1/2 | c | Peas |
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, peel potatoes and shape into bite sized
rounds. Chop trimmings from potatoes into small pieces. Add potatoes,
trimmings, 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.