Main Ingredients:

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

Cooking Preparation of the Recipe:

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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