1 boneless leg of lamb
3 tablespoons oil
2 medium onions, chopped
1 garlic clove, minced
2 tablespoons flour
2 cups beef stock
1 teaspoon salt
black pepper to taste
1/4 teaspoon rosemary
1 bay leaf
1 pound potatoes, cut into pieces
6 carrots, sliced
2 small rutabagas, cubed
1 pound frozen peas
1 jar 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 and 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.
Servings: 6
