4 Servings
8 Samll lamb chops, thawed
1 T Vegetable oil
1 Peppercorns, thyme, rosemary
2 c cabbage, finely Shredded
1 Large leek white thin, sliced
1 1/2 c Celery stalks, diced
1 fresh parsley, chopped
1 Salt and pepper
1 Parsley, bay leaves
1 lb Potatoes, 3 to 4 medium
1 Medium onion, chopped
12 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.
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