Recipe#6478

Title: County Cork Irish Stew

From:BobbieB1@aol.com
Date: Sat, 15 Jun 1996 22:48:42 -0400 

      Yield: 4 servings
 
      8 sm Lamb Chops, Thawed
      1    Salt And Pepper
      1 tb Vegetable Oil
           Parsley, Bay Leaves
           Peppercorns, Thyme, Rosemary
      1 lb Potatoes, 3 To 4 Medium
      2 c  Finely Shredded Cabbage
      1 md Onion, Chopped
      1 lg Leek White, Thin Sliced
     12 sm White Onions
  1 1/2 c  Celery Stalks, Diced
  1 1/2 c  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, 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.