Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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