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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

1. 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.
2. 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.
3. Garnish with parsley and serve.

Serves 4

* Enclose 2 teaspoons dried parsley, 2 bay leaves, 1 teaspoon peppercorns, 1/2 teaspoon thyme and 1/2 teaspoon rosemary in cheesecloth, tied tightly.