Title: Irish Lamb Stew
Categories: Main dish, Soups
Yield: 6 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini