8 small Lamb Chops, Thawed
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 lg Leek White, Thin Sliced
12 small White Onions
1 1/2 cup Celery Stalks, Diced
1 1/2 cup Peas
Chopped Fresh Parsley

1. Season chops with salt and pepper.

2. 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.

3. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.

4. Lower heat and simmer.

5. Quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.

6. Simmer 20 minutes then add peas. Add a little more water if needed during cooking.

7. Simmer 10 minutes more or until potatoes are tender. Garnish with parsley and serve.