Country Cork Irish Stew

                                   County Cork Irish Stew

8 small lamb chops, thawed
salt
pepper
1 Tbsp vegtable oil
parsley, bay leaves, peppercorns,thyme, rosemary
1 Lb. potatoes (3 - 4) Medium
2 cups finely shredded cabage
1 onion chopped (meduim)
12 small white onions
1 large white leek ( thinly sliced)
1 1/2 cup peas
chopped fresh parsley

Season chops with salt and pepper. Heat oil in saucepan, wide enough to hold all the chops in a single layer. Brown on both sides, spoon off extra fat.   Add enough water to cover chops.   Bring to a boil. Put the parsley, rosemary, thyme, and pepercorns, and bay leaf in a cheese cloth and make a spice bag. Put it in with the chops, and lower the heat to simmer. In the meantime,
quarter the potatoes and add to the chops,  add cabbage, and onion, well rinsed leek, and white onions to the chops. Add liquid and simmer an additional 10 minutes, add peas and water as needed during cooking.    Simmer 10 more minutes, or until potatoes are tender.
Take out spice bag,    garnish with parsley and serve.


				*Country Cork Irish Stew*