Title: Irish Lamb Stew
Categories: Soup Lamb Irish Potato
Yield: 6 Servings
| 1 | | Boneless Leg Of Lamb |
| 3 | tb | Oil |
| 2 | md | Onions, Chopped |
| 1 | | Clove Of Garlic, Minced |
| 2 | tb | Flour |
| 2 | c | Beef Stock |
| 1 | ts | Salt |
| | | Black Pepper To Taste |
| 1/4 | ts | Rosemary |
| 1 | | Bay Leaf |
| 1 | lb | Potatoes, Cut Into Pieces |
| 6 | | Carrots Sliced |
| 2 | sm | Rutabagas, Cubed |
| 1 | lb | Frozen Peas |
| 1 | | 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.