| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Main dish, Soups |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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