Country Cork Stew Irish Recipe
8 ea Small lamb chops, thawed
1 tb Vegetable oil
Peppercorns, thyme, rosemary
2 c Finely shredded cabbage
1 ea Large leek white thin sliced
1 1/2 c Celery stalks, diced
Chopped fresh parsley
Salt and pepper
Parsley, bay leaves
1 lb Potatoes, 3 to 4 medium
1 ea Medium onion, chopped
12 ea Small white onions
1 1/2 c Peas
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.
Thanks for viewing our recipes!
Have a wonderful St Patrick's Day Holiday!
Smokeless Indoor Stove Top Barbecue Grill
Visit our sister site:
Recipe Snoop
Recipes