6 Servings
1 Boneless leg of lamb
2 Medium onions, chopped
2 T Flour
1 t Salt
1/4 t Rosemary
1 lb Potatoes, cut into pieces
2 Small rutabagas, cubed
1 Jar of onions, boiled
3 T Oil
1 Clove of garlic, minced
2 c Beef stock
1 Black peper, to Taste
1 Bay leaf
6 Carrots, sliced
1 lb peas, frozen
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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