County Cork Irish Stew
 
Author:
Recipe type: Soups and Stews
Serves: 4
Ingredients
  • 8 small lamb chops, thawed
  • salt and pepper
  • 1 Tablespoon vegetable oil
  • parsley, bay leaves
  • peppercorns, thyme, rosemary
  • 1 pound potatoes, 3 to 4 medium
  • 2 Cups finely shredded cabbage
  • 1 medium onion, chopped
  • 1 large leek white, thin sliced
  • 12 small white onions
  • 1 1/2 Cups celery stalks, diced
  • 1 1/2 Cups peas
  • chopped fresh parsley
Instructions
  1. Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides.
  2. 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.
  3. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds.
  4. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
  5. Simmer 20 minutes then add peas. Add a little more water if needed during cooking.
  6. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.