---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups/stews
       Yield: 4 servings
       8    Samll lamb chops, thawed
       1    Salt and pepper
       1    Medium onion, chopped
       1    Large leek white thin
       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.