Title: Country cork irish stew
 Categories: Main dish, Soups
      Yield: 4 servings
 
      8 ea Samll lamb chops, thawed
      1 ea Salt and pepper
      1 T  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.