Low Carb Irish Stew (phase 1-4) serves 4
8 small lamb chops (or other lean meat)
Sea salt and pepper to taste
2 tablespoons fresh parsley, chopped
1 bay leaf
1 teaspoon each whole peppercorns, rosemary, thyme
Olive oil cooking spray
1 tablespoon onion powder
1 cup green beans
4 cloves garlic, minced
2 cups celery stalks, diced
low fat low sodium vegetable broth
1 cup mushrooms sliced
3 cups shredded cabbage
1 leek, white part thinly sliced white
Season lamb with sea salt and pepper and set aside. Tie parsley, bay leaf peppercorns, rosemary and thyme in a piece of cheesecloth and set aside.
Heat a large non-stick saucepan to medium heat. Brown pork chops on both sides. Transfer to a plate and keep warm.
Add onion powder, green beans, garlic, mushrooms and celery to the saucepan and cook, stirring often, until vegetables are soft and lightly browned.
Add lamb chops, and cabbage to saucepan, stirring to combine. Add enough vegetable broth to cover and bring to a boil. Lower heat and simmer for 25 minutes or until lamb is cooked through and cabbage is tender.
Simmer for 10 more minutes. Taste and adjust seasoning. Garnish with leeks and fresh parsley to serve.