County Wessex Irish Stew
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 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
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.
Free Forum Hosting
Important Announcement
First 
