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.
Yield: 4 main-course servings