COUNTY CORK IRISH STEW

INGREDIENTS
  •  8 small Lamb Chops, Thawed
  •  Salt and Pepper
  •  1 tablespoon Vegetable Oil
  •  Parsley, Bay Leaves, Peppercorns, Thyme, Rosemary
  •  1 lb Potatoes, 3 To 4 Medium
  •  2 cup finely Shredded Cabbage
  •  1 med Onion, Chopped
  •  1 large Leek White, Thin Sliced
  •  12 small White Onions
  •  1 1/2 cup Celery Stalks, Diced
  •  1 1/2 cup Peas
  •  Chopped Fresh Parsley

 

COOKING INSTRUCTIONS

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 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

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