Categories: Lamb, Irish, Vegetables, Soups/stews 
      Yield: 4 servings 
  
      8 sm Lamb Chops, Thawed                  1 md Onion, Chopped 
      1    Salt And Pepper                     1 lg Leek White, Thin Sliced 
      1 tb Vegetable Oil                      12 sm White Onions 
           Parsley, Bay Leaves             1 1/2 c  Celery Stalks, Diced 
           Peppercorns, Thyme, Rosemary    1 1/2 c  Peas 
      1 lb Potatoes, 3 To 4 Medium                  Chopped Fresh Parsley 
      2 c  Finely Shredded Cabbage         
  
  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.