| 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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