County Cork Irish Stew
This tasty Irish lamb stew, loaded with potatoes, cabbage, onion, leek, celery and peas, will satisfy the heartiest of appetites.
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 flat-leaf 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.
Makes 4 servings.
*Enclose 2 teaspoons dried parsley, 2 bay leaves, 1 teaspoon peppercorns, 1/2 teaspoon thyme and 1/2 teaspoon rosemary in cheesecloth, tied tightly.