Irish Stew

16 ingredients
11 steps

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 12 cups frozen peas
  • chopped fresh flat leaf parsley

Directions

  1. 1
    Season chops with salt and pepper.
  2. 2
    Heat oil in saucepan and brown on both sides.
  3. 3
    Spoon off any melted fat and add enough water to cover chops.
  4. 4
    Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  5. 5
    Lower heat and simmer.
  6. 6
    Adding potatoes, carrots, cabbage, onions, leeks, and celery to chops and liquid.
  7. 7
    Simmer 20 minutes then add peas.
  8. 8
    Add a little more water if needed during cooking.
  9. 9
    Simmer 10 minutes more or until potatoes are tender.
  10. 10
    Adjust seasoning.
  11. 11
    Garnish with parsley and serve.

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