Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Samll lamb chops, thawed
1 Salt and pepper
1 Medium onion, chopped
1 Large leek white thin
-sliced
1 tb Vegetable oil
Parsley, bay leaves
Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
12 Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
Chopped fresh parsley

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.
Garnish with parsley and serve.

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