Country Cork Irish Stew
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
lamb rib chops
thawed |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
peppercorns
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | pound |
potatoes
|
|
| 2 | cups |
cabbage
finely shredded |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
leeks
thin sliced |
*
|
| 12 | small |
white onion
|
|
| 1 ½ | cups |
celery stalks
diced |
|
| 1 ½ | cups |
green peas
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
lamb rib chops
thawed |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
peppercorns
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 453.6 | g |
potatoes
|
|
| 473 | ml |
cabbage
finely shredded |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
leeks
thin sliced |
*
|
| 12 | small |
white onion
|
|
| 355 | ml |
celery stalks
diced |
|
| 355 | ml |
green peas
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
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.
