County Cork Irish Stew
| 8 | sm | Lamb Chops, Thawed |
| 1 | Salt And Pepper | |
| 1 | tb | Vegetable Oil |
| 1 | lb | Potatoes, 3 To 4 Medium |
| 2 | c | Finely Shredded Cabbage |
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.