---------- Recipe via Meal-Master (tm) v8.02
       Title: IRISH LAMB STEW
  Categories: Main dish, Soups
       Yield: 6 servings
       1 ea Boneless leg of lamb
       3 T  Oil
       2 ea Medium onions, chopped
       1 ea Clove of garlic, minced
       2 T  Flour
       2 c  Beef stock
       1 t  Salt
       1 x  Black peper to taste
     1/4 t  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.