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.