Irish Lamb Stew 

 Irish Lamb Stew  is an Irish staple. The first recorded Irish Stew recipe comes from the late 1500's and has not changed much since the

Irish Lamb Stew
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.