• 1 boneless leg of lamb
• 3 tablespoons oil
• 2  medium onions, chopped
• 1 clove garlic, minced
• 2 tablespoons flour
• 2 cups beef stock
• 1 teaspoon salt
• Freshly milled black pepper to taste
• 1/4 teaspoon rosemary
• 1 bay leaf
• 1 pound potatoes, cubed
• 6 carrots sliced
• 2  small rutabagas, cubed
• 1 pound frozen peas
• 1 jar boiled onions

Method

Cube lamb into 3/4 inch pieces - the perfect bite size. 

Heat oil in a heavy saucepan or Dutch oven.  Working in batches, brown lamb on all sides, removing from pot as you go and allowing the pot to heat up between batches.  Set aside as they brown.

Stir in onion and garlic. Saute over medium heat until onion softens.  Whisk in flour. Heat until mixture browns whisking and stirring madly. Gradually add stock while merrily whisking. 

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 both are tender and warmed through, about 10-15 minutes.

 

Serves: 6

Contributor: Pat ciesla   

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