County Cork Irish Lamb Chops Stew

• 8 small lamb chops, thawed
• fresh parsley, chopped
• 1 tablespoon vegetable oil
• salt and pepper
• peppercorn
• parsley
• rosemary
• 1 lb potato (3 to 4 medium)
• thyme
• 1 medium onion, chopped
• 2 cups cabbage, finely shredded
• 12 small white onions
• 1 large leek white, thin sliced
• 1 1/2 cups peas
• 1 1/2 cups celery, diced

1. Season chops with salt and pepper.
2. Heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides.
3. Spoon off any melted fat and add enough water to cover chops.
4. Bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth.
5. Lower heat and simmer.
6. Meanwhile, peel potatoes and shape into bite sized rounds.
7. Chop trimmings from potatoes into small pieces.
8. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
9. Simmer for 20 minutes then add peas (Add a little more water if needed during cooking).
10. Simmer for 10 minutes more, or until potatoes are tender.
11. Add more salt and pepper to taste, if necessary.
12. Garnish with parsley and serve.

lamb chops, fresh parsley, vegetable oil, salt, peppercorn, parsley, rosemary, potato, thyme, onion, cabbage, white onions, leek white, peas, celery

Taken from www.food.com/recipe/county-cork-irish-lamb-chops-stew-7713 (may not work)