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    Irish Recipes

    Irish Stew

    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.

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