- 12 to 14 ounces lamb meat from the leg, trimmed and cubed (12-inch cubes)
- 1 tablespoon Emeril's Creole Seasoning
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup diced peeled potatoes
- 1/2 cup chopped carrots
- 1/4 cup chopped rutabagas (increase the carrots by 1/4 cup in you canít get rutabagas)
- 1/4 cub chopped turnips
- 1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 2 cups Lamb Stock or
- Brown Chicken Stock
- Season the mat with the Creole Seasoning and use your hands to coat the meat thoroughly.
- Heat the oil in a large nonreactive pot over high heat. Add the seasoned lamb and sautÈ, shaking the pan to brown evenly, for about 2 minutes. Add the onions, potatoes, carrots, rutabagas, and turnips and sautÈ, stirring occasionally, for 1 minute.
- Stir in the tomatoes, rosemary, garlic, salt, pepper, and stock, and bring to a boil. Reduce the heat and simmer for 25 minutes.
- To serve, spoon a generous cup of the stew into each of 4 shallow bowls.
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