Irish Stew

Ingredients

• 8 small lamb chops, thawed
• salt and pepper to taste
• 1 tablespoon vegetable oil
• seasonings, bay leaves, parsley, peppercorns, thyme, rosemary
• 3 - 4 medium potatoes
• 2 cups finely shredded cabbage
• 1 medium onion chopped
• 1 large white leek sliced thinly
• 12 small white onions
• 1 1/2 cups celery stalks diced
• 1 1/2 cups peas
• chopped fresh parsley

Method

Season chops with slat 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, 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 until potatoes are tender. Taste and add more seasoning if necessary. Garnish with parsley and serve.