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Old 03-11-2002, 10:27 PM   #1
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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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