Recipe: County Wessex Irish Stew

COUNTY WESSEX IRISH STEW
From: Gina, Fla
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03-17-2000 -26 St. Patrick's Day Recipes

8 small lamb chops, thawed
Salt and pepper
1 tbsp vegetable oil
Parsley, bay leaves, peppercorns, thyme, rosemary
1 lb potatoes (3 To 4 medium)
2 cup finely shredded cabbage
1 medium onion, chopped
1 large leek (the white), thinly sliced
12 small white onions
1 1/2 cup celery stalks, diced
1 1/2 cup peas
Chopped fresh parsley, to 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 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, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes.

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.