Breast of Lamb with Vegetables

Instructions

1. Place the lamb in the stewpan and cover with cold water.
2. Bring to a boil and add potatoes and onions, halved.
3. Season well with salt and pepper and cook for an hour and a half on the back of the stove.
4. Remove cover and skim fat from the top, add tomatoes and cook 15 minutes longer.
5. Skim out the meat and vegetables on a platter, add the peas to the gravy and thicken with browned flour.
6. Let boil up and pour over the meat.
7. Serve very hot.