Title: Irish Lamb Stew > Andrew Comeau
Categories: British Lamb Stew Vegetable
Yield: 6 Servings

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

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.

From: Andrew Comeau Date: 12 Jan 97 National Cooking Echo Ä

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