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Kilkenny Stew

Submitted by: Mary on 02/24/2004
3040 views
2.61 avg rating
255 votes
 
 
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Ingredients

16 Small lamb chops
Salt and pepper to taste
1 T Vegetable oil
Cheesecloth square & string
4 T Dried parsley
3 Large bay leaves
1 t Peppercorns
2 T Dried Thyme

2 T Dried Rosemary
3 Medium turnips
2 C Finely shredded cabbage
1 Small onion, chopped
1 Large leek, thinly sliced
12 Pearl onions (whole)
1 1/2 C Celery, diced
Chopped fresh parsley

Directions

Season the lamb chops with salt and pepper.



Heat oil in a skillet large enough to hold all the lamb chops in a single layer.



Place lamb chops in heated skillet and brown on both sides.



In the cheesecloth add the dried herbs (parsley, bay leaves, peppercorns, thyme, and rosemary). Gather corners of cheesecloth and tie with string.



Spoon off any fat and add enough water to cover the lamb chops. Bring to a boil



Add the cheesecloth package to the pan, lower heat and simmer.



Quarter the turnips. Add the turnips, cabbage, onion, leek, celery, and pearl onions to pan. Simmer for 30 minutes until veggies are tender. Adding a little more water if necessary during cooking.



Correct seasonings. Garnish with parsley and serve.

Servings

8

Calories

6.75

Time to prepare

25 minutes

Difficulty

Easy
 

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