Season the lamb chops with salt and black peppers. Heat oil in a saucepan and brown on both sides of lamb chops. Remove lamb and place in a Dutch oven. Pour off any fat and deglaze saucepan by adding water.
Pour water over lamb in the Dutch oven and bring to a boil. Enclose in a cheese cloth bag, add chopped parsley, bay leaf, peppercorns, thyme, and rosemary to the boiling water. Lower the heat and simmer covered.
Add diced potatoes, shredded cabbage, chopped onion, sliced leek rib, pearl onions, sliced celery. And simmer for 20 minutes or until meat and vegetables are tender, then add peas. Add more water if needed. Simmer for another 10 minutes.