Served as starter. Non-vegetarian dish.

Irish

1 Boneless leg of Lamb

3 Tablespoon Oil

2 medium Onions, chopped

1 Clove of Garlic, minced

2 Tablespoon Flour

2 cup Beef stock

1 teaspoon Salt

Black Pepper to taste

1/4 teaspoon 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 and 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.

Serves: 6

You may also be interested in ...