This tasty Irish lamb stew, loaded with
potatoes, cabbage, onion, leek, celery and peas, will satisfy
the heartiest of appetites.
County Cork Irish
- 8 lamb chops
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 1 Bouquet Garni*
- 1 pound potatoes, (3 to 4 medium)
- 2 cups finely shredded cabbage
- 1 medium onion, chopped
- 1 large leek white, thinly sliced
- 12 small white onions
- 1 1/2 cups celery, diced
- 1 1/2 cups frozen peas
- Fresh chopped parsley for garnish
- 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 fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni.
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 and
then add peas. Add a little more water
if needed during cooking. Simmer 10
minutes more or until potatoes are tender. Season with more salt and pepper, if desired.
- Garnish with parsley and serve.
2 teaspoons dried parsley, 2 bay leaves, 1 teaspoon peppercorns, 1/2 teaspoon thyme and 1/2 teaspoon
rosemary in cheesecloth, tied tightly.
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