1. Combine flour, salt and pepper in a resealable plastic bag. Add lamb pieces and toss until well coated. 2. Heat oil in Dutch oven. Brown lamb over medium-high heat. 3. Add garlic and onion. Cook until onion is tender. Cover with boiling water. Cook over medium-low heat for 1 1/2 horus or until tender. 4. Add carrots, turnips, potatoes, salt, pepper, thyme and rosemary. Cook for 30 minutes more, or until veggies are tender. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
