Ingredients
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
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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.
Serves 6.
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