---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Country Cork Irish Stew
  Categories: Soups/stews, Lamb, Irish
       Yield: 4 servings
  
       8 ea Samll lamb chops, thawed            1 ea Salt and pepper
       1 tb Vegetable oil                       1 x  Parsley, bay leaves
       1 x  Peppercorns, thyme, rosemary        1 lb Potatoes, 3  to 4 medium
       2 c  Finely shredded cabbage             1 ea Medium onion, chopped
       1 ea Large leek white thin sliced       12 ea Small white onions
   1 1/2 c  Celery stalks, diced            1 1/2 c  Peas
       1 x  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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