Irish Lamb Stew
- 1 Boneless leg of lamb
- 2 Medium onions, chopped
- 2 tb Flour
- 1/4 tsp. Rosemary
- 1 lb. Potatoes, cut into pieces
- 2 Small
- 1 Jar of boiled onions
- 3 tb Oil
- 1 Clove of
- 2 c Beef stock
- Black pepper 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 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.
St Patrick's Day Recipes