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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Courtesy of Stormy =D Ingredients:
8 small lamb chops, thawed |
1 salt and pepper |
1 tb vegetable oil |
parsley, bay leaves |
peppercorns, thyme, rosemary |
1 lb potatoes, 3 to 4 medium |
2 c finely shredded cabbage |
1 md onion, chopped |
1 lg leek white, thin sliced |
12 sm white onions |
1 1/2 c celery stalks, diced |
1 1/2 c peas |
chopped fresh parsley |
Directions:
1. Season chops with salt and pepper. heat oil in saucepan
2. wide enough to hold all chops in a single layer. Brown on
3. both sides. Spoon off any melted fat and add enough water
4. to cover chops. Bring to a boil and add parsley, bay leaf,
5. peppercorns, thyme and rosemary enclosed in cheesecloth.
6. Lower heat and simmer. Meanwhile, peel potatoes and shape
7. into bite sized rounds. Chop trimmings from potatoes into
8. small pieces. Add potatoes, trimmings, cabbage, onion,
9. well-rinsed leek, white onions and celery to chops and
10. liquid. Simmer 20 minutes, then add peas. Add a little
11. more water if needed during cooking. Simmer 10 minutes more
12. or until potatoes are tender. Garnish with parsley and serve.
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