Irish Lamb and Vegetable Stew

Ingredients
Serves: 6 

• 2 teaspoons vegetable oil
• 500 g boneless lamb shoulder, cut into 3 cm chunks
• 4 red potatoes, unpeeled, coarsely chopped
• 3 medium carrots, peeled and cut into bite-sized chunks
• 2 medium onions, coarsely chopped
• 2 leeks, rinsed, white and pale green parts coarsely chopped
• 1 large turnip, peeled and coarsely chopped

• 2 tablespoons plain flour
• 1 bay leaf
• ½ teaspoon dried rosemary
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup (150 g) green peas, fresh or frozen