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.