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Irish Lamb Stew

6 Servings
1 Boneless leg of lamb
2 Medium onions,chopped
2 T Flour
1 t Salt
1/4 t Rosemary
1 lb Potatoes,cut into pieces
2 Small rutabagas,cubed
1 Jar of onions,Boiled
3 T Oil
1 Clove of garlic,minced
2 c Beef stock
1 Black peper,To Taste
1 Bay leaf
6 Carrots,Sliced
1 lb peas,Frozen

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.

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