• 8 lamb chops
• one teaspoon salt
• one teaspoon pepper
• tablespoon oil
• 2 cups water
• one tablespoon parsley, chopped
• one bay leaf
• one teaspoon peppercorns
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• one pound potato, diced
• 2 cups cabbage, shredded
•  one onion, chopped
• leek rib, sliced
• 12 pearl onions
• 1 1/2cups celery, sliced
• 1 1/2 cups peas

Method

Season lamb chops with salt and pepper. Heat oil in a saucepan and brown on both sides of lamb chops. Remove lamb and place in a Dutch oven. Pour off any fat and deglaze saucepan by adding water.

Pour water over lamb in the Dutch overn and bring to a boil. Enclosed in cheesecloth bag, add chopped parsley, bay leaf, peppercorns, thyme, and rosemary to the boiling water. Lower the heat and simmer covered.

Add diced potatoes, shredded cabbage, chopped onion, sliced leek rib, pearl onions, sliced celery. Simmer for 20 minutes or until meat and vegetables are tender, then add peas. Add more water if needed. Simmer for 10 minutes.