---------- 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.

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