County Cork Irish Stew
8 small - Lamb Chops
Salt And Pepper
1 tablespoon - Vegetable Oil
Parsley, Bay Leaves, Peppercorns, Thyme & Rosemary
1 pound - Potatoes
2 cups - Cabbage, finely shredded
1 medium - Onion, chopped
1 large - Leek (white part only), sliced thin
12 - small Boiling onions
1 1/2 cups - Celery stalks, diced
1 1/2 cups - 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, boiling 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.
YIELD: 4 Servings |