8 ea Samll lamb chops, thawed

      1 ea Salt and pepper

      1 tb Vegetable oil

      1 x  Parsley, bay leaves

      1 x  Peppercorns, thyme, rosemary

      1 lb Potatoes, 3  to 4 medium

      2 c  Finely shredded cabbage

      1 ea Medium onion, chopped

      1 ea Large leek white thin sliced

     12 ea Small white onions

  1 1/2 c  Celery stalks, diced

  1 1/2 c  Peas

      1 x  Chopped fresh parsley

  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.