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Irish Lamb Stew


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 pepper to taste
1 Bay leaf
6 ea 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.

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