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Irish Lamb Stew

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      Title: IRISH LAMB STEW
 Categories: Main dish, Soups
      Yield: 6 Servings
 
      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
 
  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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