1 ea Boneless leg of lamb
3 T Oil
2 ea Medium onions, chopped
1 ea Clove of garlic, minced
2 T Flour
2 c Beef stock
1 t Salt
1 x Black peper to taste
1/4 t Rosemary
1 ea Bay leaf
1 lb Potatoes, cut into pieces
6 ea Carrots sliced
2 ea Small rutabagas, cubed
1 lb Frozen peas
1 ea 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.