County Cork Irish Stew - News, Weather and Classifieds for Southern New England

County Cork Irish Stew

Posted: Updated:


8 small lamb chops, thawed

Salt And pepper

1 Tablespoon vegetable or canola oil

Parsley, bay leaves, peppercorns, thyme, rosemary

1 pound potatoes (3 to 4 medium)

2 cups finely shredded cabbage

1 medium onion, chopped

1 large white leek, thinly sliced

12 small white onions

1 1/2 cups celery stalks, diced

1 1/2 cups peas

Chopped fresh parsley

Method of Preparation:

1. Heat oil in a large pot, enough to hold all chops in a single layer. Season chops with salt and pepper.

2. Brown chops on both sides. Spoon off any melted fat and add enough stock to cover chops.

3. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.

4. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.

5. Simmer 20 minutes then add peas. If needed, add a little more water during cooking. Simmer 10 more minutes or until potatoes are tender. Season to taste. Garnish with parsley and serve.

Powered by WorldNow

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.