Irish Stew

Brought to you by: John Hartery, Ireland

Conversion Table U.S. to Metric and Metric to U.S.


  • 8 lamb chops
  • Salt and freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 1 Bouquet Garni*
  • 1 pound potatoes, (3 to 4 medium)
  • 2 cups finely shredded cabbage
  • 1 medium onion, chopped
  • 1 large leek white, thinly sliced
  • 12 small white onions
  • 1 1/2 cups celery, diced
  • 1 1/2 cups frozen peas
  • Fresh chopped parsley for garnish


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 fat and add enough water to cover chops. Bring to a boil and add the *Bouquet Garni. 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 and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.

Garnish with parsley and serve.