County Cork Irish Stew

8 small lamb chops
1 tablespoon olive oil, butter, or lard
1 tablespoon fresh Parsley, chopped
1 bay leaf
1/4 teaspoon each whole peppercorns, rosemary, thyme
3 to 4 medium potatoes
2 cups cabbage, shredded
1 medium onion, chopped
1 large leek white, thinly sliced
10 small white onions
1-1/2 cups celery stalks, diced
1-1/2 cup peas
Salt and pepper to taste

Season lamb with salt and pepper. In large saucepan, layer the chops side by side.
Turn once to brown 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.

Reduce heat and simmer on low heat. Peel potatoes and cut into bite sized pieces. Add potatoes, cabbage, onion, leek, white onions and celery to stew.

Simmer 20 minutes and add peas. Add a little more water if required during cooking.

Simmer an additional 10 minutes or until potatoes are fork tender. Remove bay leaf. Garnish with fresh parsley and serve.
Serves 4.
Robbie In

http://www.nancyskitchen.com