Categories: Soups/stews, Beef, Lamb, Irish 
      Yield: 6 servings 
  
      1 ea Boneless leg of lamb                3 tb Oil 
      2 ea Medium onions, chopped              1 ea Clove of garlic, minced 
      2 tb Flour                               2 c  Beef stock 
      1 ts Salt                                1 x  Black peper to taste 
    1/4 ts 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.