1 each Boneless leg of lamb
2 each Medium onions, chopped
2 tablespoon Flour
1 teaspoon Salt
1/4 teaspoon Rosemary
1 lb Potatoes, cut into pieces
2 each Small rutabagas, cubed
1 each Jar of boiled onions
3 tablespoon Oil
1 each Clove of garlic, minced
2 cup Beef stock
1 Black peper to taste
1 each Bay leaf
6 each Carrots sliced
1 lb Frozen peas
Serving Size : 6
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.
Amount Per Serving: 1177 Calories; 110g Fat (83% calories from fat); 9g Protein; 43g Carbohydrate; 0mg Cholesterol; 827mg Sodium