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.