There are usually a lot of activities like parades, pub crawls, etc., and this Irish Stew can be served as a meal to the whole family or kept warm and served as family members or friends come and go between holiday events. Also, it is a change from beef stew as it is made with lamb instead. :)
Makes 4 Servings.
Ingredients:
8 Small lamb chops, thawed
1 T Vegetable oil
1 Peppercorns, thyme, rosemary
2 c cabbage, finely shredded
1 Large leek white thin, sliced
1 1/2 c Celery stalks, diced
1 fresh parsley, chopped
1 Salt and pepper
1 Bay leaf
1 lb Potatoes (3 to 4 medium )
1 Medium onion,chopped
12 Small white onions
1 1/2 c peas
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 to taste. (Don't forget to remove the bay leaf too!)
Garnish with parsley and serve.
Come back often for more Irish recipes you can use on and around St. Patrick's Day!
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Enjoy!
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