And just for fun, again, here is the Food Trivia for the week of 15 March – The Ides of March! Enjoy!

March 15: The Ides of March

March 16: National Artichoke Hearts Day

March 17: Happy St. Patrick’s Day! According to many studies, this is the biggest day of the year for combined food and beverage sales in restaurants and bars.

March 19, 1925: ‘Tea for Two’ was recorded by Binnie Hale & the Palace Theater Orchestra

March 20: National Poultry Day (See Nichole’s “Rudy’s Pick”

March 21, 1984: A section of Central Park in New York is renamed ‘Strawberry Fields’ to honor John Lennon.

“Give an Irishman lager for a month, and he’s a dead man. An Irishman is lined with copper, and the beer corrodes it. But whiskey polishes the copper and is the saving of him.”
~Mark Twain, Life on the Mississippi

We recommend using locally grown Lava Lake Lamb.

2lb Large Potatoes
3 Large Onions
½ White Cabbage
8 Large Middle Kneck Lamb Chops
Salt And Freshly Ground Black Pepper
1 Pint White Stock (Made From Unroasted Bones Or Vegetables)
1 Bouquet Garni (Bay Leaf, Parsley, Thyme Etc)
1 Tbsp Chopped Celery Leaves

Peel the potatoes and cut and trim into twelve even sized pieces. Put to one side in water and keep the trimmings.

Peel and thinly slice the onions, and place in the bottom of a large, deep, heatproof stewing pan. Shred the cabbage and place on top of the onion. Put the chops on top. Slice the potato trimmings and scatter over the chops. Season with salt and pepper.

Cover the vegetables and meat with the stock and add the bouquet garni. Bring up to the boil, cover with a lid and cook slowly for 1-1.5 hours on top of the stove.

Put in the trimmed potatoes, and gently simmer for another 20-30 minutes until the potatoes and the chops are cooked. Take out the chops and whole potatoes, put into a serving dish and keep warm.

Remove the bouquet garni and purée the liquor in a food processor. Check for seasoning and consistency.

Pour the sauce over the meat, sprinkle with the chopped celery leaves, and serve.