Season lamb with salt and pepper. In large saucepan, layer the chops side by side.
Turn once to brown 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 tied up in a cheesecloth for easy removal, or simply add to stew.
Reduce heat and simmer on low heat. Peel potatoes and shape into bite sized rounds. Add potatoes, cabbage, onion, leek, white onions and celery to stew.
Simmer 20 minutes and add peas. Add a little more water if required during cooking.
Simmer an additional 10 minutes or until potatoes are fork tender. Correct seasoning.
Garnish with fresh parsley and serve.
Serves 4.
Submitted by: Mrs. Murphy
