---------- Recipe via Meal-Master (tm) v8.01
       Title: Irish Lamb Stew
  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.