Recipe: Country Cork Irish Stew (using lamb chops)

COUNTRY CORK IRISH STEW

8 small lamb chops
salt and pepper (to taste)
1 tbsp vegetable oil
water
parsley, bay leaves, peppercorns, thyme, rosemary (tied in a cheesecloth)
1 lb potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek white thin sliced
12 small white onions
1 1/2 cups celery stalks, diced
1 1/2 cups peas
chopped fresh 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 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. Add a little more water if needed during cooking.

Add peas. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

Makes 4 servings