8 small lamb chops
Salt and pepper
1 tablespoon vegetable oil
1 pound potatoes (3 to 4 medium)
2 cups (200 g) finely shredded cabbage
1 medium onion, chopped
1 large leek (white), thinly sliced
12 small white onions
1 1/2 cups (150 g) diced celery stalks
1 1/2 cups (225 g) peas
Chopped fresh parsley
1. Season chops with salt and pepper.
2. 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.
3. Meanwhile, peel potatoes and shape into bite size 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.
4. Garnish with parsley and serve.