Country cork irish stew
Yield: 4 servings
Ingredients:
- 8 ea Samll lamb chops thawed 1 ea Salt and pepper
- 1 tb Vegetable oil 1 x Parsley bay leaves
- 1 x Peppercorns thyme rosemary 1 lb Potatoes
- 3 to 4 medium
- 2 c Finely shredded cabbage 1 ea Medium onion chopped
- 1 ea Large leek white thin sliced 12 ea Small white onions
- 1 1/2 c Celery stalks diced 1 1/2 c Peas
- 1 x Chopped fresh parsley
Instructions:
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.
