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Title: County Cork Irish Stew
Yield:4 servings
Category:Lamb, Irish, Vegetables, Soups/stews
Rating:
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8 sm Lamb Chops, Thawed 1 md Onion, Chopped
1 Salt And Pepper 1 lg Leek White, Thin Sliced
1 tb Vegetable Oil 12 sm White Onions
Parsley, Bay Leaves 1 1/2 c Celery Stalks, Diced
Peppercorns, Thyme, Rosemary 1 1/2 c Peas
1 lb Potatoes, 3 To 4 Medium Chopped Fresh Parsley
2 c Finely Shredded Cabbage

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.

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