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Irish Country Stew
#1
YIELD: 4 servings


8 small Lamb Chops, Thawed
1 Salt And Pepper
1 tablespoon Vegetable 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 Leek White, Thin Sliced
12 small White Onions
1-1/2 cups Celery Stalks, Diced
1-1/2 cups 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, **** 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. Garnish with parsley and serve.



You can make this either with lamb chops or a boneless lamb shoulders, cut in 3/4-inch cubes.
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