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See below ingredients and instructions of the recipe
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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