Prep 15 mins
Cook 45 mins
St. Patty's meal for those of you that don't enjoy corned beef!
- 8 young lamb chops, thawed
- salt and pepper
- 1 tablespoon olive oil
- fresh sprigs parsley
- fresh sprigs thyme
- fresh sprigs rosemary
- 2 bay leaves
- 6 peppercorns
- 4 potatoes, quartered
- 4 carrots, sliced into 8 ths
- 2 cups cabbage, finely shredded
- 2 large onions, chopped
- 2 leeks, the white end washed good to remove sand thinly sliced
- 2 stalks celery, diced
- 1 1⁄2 cups frozen peas
- chopped fresh flat leaf parsley
- Season chops with salt and pepper.
- Heat oil in saucepan and 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.
- Adding potatoes, carrots, cabbage, onions, leeks, 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.
- Adjust seasoning.
- Garnish with parsley and serve.
This was great! Very traditional Irish-tasting. We actually didn't use lamb at all - used ground meat alternative instead (we're vegetarian). Good comfort food. We loved it as our main dish for St. Paddy's. DH's only complaint was that it had no garlic - he likes garlic in EVERYTHING. Thanks Rita!
This was a very tasty Irish Stew recipe. When the recipe was cooked I took out the potatoes and carrots and thickened the stew with some instant potato. This recipe had more herbs in it than what I usually do and was all the better for it.