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Irish lamb stew

Yield: 6 servings

Ingredients:

• 1 ea Boneless leg of lamb 3 tb Oil
• 2 ea Medium onions chopped 1 ea Clove of garlic minced
• 2 tb Flour 2 c Beef stock
• 1 ts Salt 1 x Black peper to taste
• 1/4 ts 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

Instructions:

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 andd 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.

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