Ingredients

2-3 pound leg of lamb
Cooking oil
Flour
2 cups baby white potatoes
1 cup cut carrots
1 cup celery
Water
1/2 teaspoon basil
1/2 teaspoon dill
1/2 teaspoon marjoram
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon rosemary
2 teaspoons lovage
1/4 teaspoon Accent
1/2 teaspoon parsley
4 cloves garlic
Pepper to taste
1 tablespoon balsamic vinegar

Directions

Trim excess fat from lamb, cut into small cubes about 1 inch. Coat meat with flour on all sides and brown in hot oil. Add vegetables and water as needed

to cover. Bring to a simmer and add remaining ingredients. Cook for about 1 1/2-2 hours. Add water as needed. Serves 8.