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8 small Lamb Chops, Thawed
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.
3. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
4. Lower heat and simmer.
5. Quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
6. Simmer 20 minutes then add peas. Add a little more water if needed during cooking.
7. Simmer 10 minutes more or until potatoes are tender. Garnish with parsley and serve.
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