Title: Country Cork Irish Stew
Categories: Main dish, Soups
Yield: 4 servings
8 sm Lamb chops; thawed
1 ts Salt
1 ts Pepper
1 tb Vegetable oil
1 Parsley sprig
1 Bay leaf
1 ts Peppercorns
1 ts Thyme
1 ts Rosemary
3 md Potatoes (1 lb); up to 4 md
2 c Cabbage; finely shredded
1 md Onion; chopped
1 lg Leek; white part, thin sliced
12 sm White onions
1 1/2 c Celery ribs; diced
1 1/2 c Peas
Fresh parsley; chopped
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.
