Country Cork Irish Stew

Servings: 4
Ingredients:

8    Samll lamb chops, thawed
1    Salt and pepper
1 tb Vegetable oil
Parsley, bay leaves
Peppercorns, thyme, rosemary
1 lb Potatoes, 3  to 4 medium
2 c  Finely shredded cabbage
1    Medium onion, chopped
1    Large leek white thin sliced
12    Small white onions
1 1/2 c  Celery stalks, diced
1 1/2 c  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, 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.