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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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St. Patty's meal for those of you that don't enjoy corned beef! Ingredients:
8 young lamb chops, thawed |
salt and pepper |
1 tablespoon olive oil |
fresh sprigs parsley |
fresh sprigs thyme |
fresh sprigs rosemary |
2 bay leaves |
6 peppercorns |
4 potatoes, quartered |
4 carrots, sliced into 8 ths |
2 cups cabbage, finely shredded |
2 large onions, chopped |
2 leeks, the white end washed good to remove sand thinly sliced |
2 stalks celery, diced |
1 1/2 cups frozen peas |
chopped fresh flat leaf parsley |
Directions:
1. Season chops with salt and pepper.
2. Heat oil in saucepan and brown on both sides.
3. Spoon off any melted fat and add enough water to cover chops.
4. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
5. Lower heat and simmer.
6. Adding potatoes, carrots, cabbage, onions, leeks, and celery to chops and liquid.
7. Simmer 20 minutes then add peas.
8. Add a little more water if needed during cooking.
9. Simmer 10 minutes more or until potatoes are tender.
10. Adjust seasoning.
11. Garnish with parsley and serve.
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