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LOCATION: Recipes >> Lamb >> Irish Lamb Stew 07

Print this Recipe    Irish Lamb Stew 07

County Cork Irish Stew
Yield: 4 servings

8 small lamb chops, Thawed
1 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, 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.

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