Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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