---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Cork Irish Stew
 Categories: Main dish, Soups
      Yield: 4 servings
 
      8 sm Lamb chops; thawed
      1 ts Salt
      1 ts Pepper
      1 tb Vegetable oil
      1    Parsley sprig
      1    Bay leaf
      1 ts Peppercorns
      1 ts Thyme
      1 ts Rosemary
      3 md Potatoes (1 lb); up to 4 md
      2 c  Cabbage; finely shredded
      1 md Onion; chopped
      1 lg Leek; white part, thin sliced
     12 sm White onions
  1 1/2 c  Celery ribs; diced
  1 1/2 c  Peas
           Fresh parsley; chopped
 
  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.
 
-----