Irish lamb stew

Yield: 6 servings

Measure Ingredient
1 each Boneless leg of lamb
3 tablespoons Oil
2 eaches Medium onions, chopped
1 each Clove of garlic, minced
2 tablespoons Flour
2 cups Beef stock
1 teaspoon Salt
1 x Black peper to taste
¼ teaspoon Rosemary
1 each Bay leaf
1 pounds Potatoes, cut into pieces
6 eaches Carrots sliced
2 eaches Small rutabagas, cubed
1 pounds Frozen peas
1 each Jar of boiled onions

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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