Irish Lamb Stew



INGREDIENTS:

1 ea Boneless leg of lamb

3 T  Oil

2 ea Medium onions, chopped

1 ea Clove of garlic, minced

2 T  Flour

2 c  beef stock

1 t  salt 

1 x  Black peper to taste

1/4 t  Rosemary

1 ea Bay leaf

1 lb Potatoes, cut into pieces

6 ea carrots sliced

2 ea Small rutabagas, cubed

1 lb Frozen peas

1 ea Jar of boiled onions

DIRECTIONS:

1. Cut lamb into cubes.  Heat oil in a heavy saucepan, add
lamb and cook until lightly browned, remove from pan.  Add
onion and garlic and cook for a few minutes.  Add flour and
stir, heat until mixture browns. Gradually add stock while
stirring.  Return meat to saucepan.  Add salt, pepper,
rosemary and bay leaf.  Cover and simmer for 1 hour or until
meat is almost tender.  Add potatoes, carrots and turnips.
Cook 30 minutes longer.  Add peas and onions and continue
cooking until peas are tender, about 10-15 minutes.



Irish Lamb Stew