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      County Cork Irish Stew


      8 small lamb chops, thawed

      Salt And pepper

      1 Tablespoon vegetable or canola oil

      Parsley, bay leaves, peppercorns, thyme, rosemary

      1 pound potatoes (3 to 4 medium)

      2 cups finely shredded cabbage

      1 medium onion, chopped

      1 large white leek, thinly sliced

      12 small white onions

      1 1/2 cups celery stalks, diced

      1 1/2 cups peas

      Chopped fresh parsley

      Method of Preparation:

      1. Heat oil in a large pot, enough to hold all chops in a single layer. Season chops with salt and pepper.

      2. Brown chops on both sides. Spoon off any melted fat and add enough stock to cover chops.

      3. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.

      4. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.

      5. Simmer 20 minutes then add peas. If needed, add a little more water during cooking. Simmer 10 more minutes or until potatoes are tender. Season to taste. Garnish with parsley and serve.