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New England Lamb Bake
1 tb Cooking oil
2 lb Boneless lean lamb
1 Onion, Chopped
1/4 c All-purpose flour
5 c Chicken broth
2 Carrots, sliced
2 Leeks, cut into 2 inch pieces
2 tb Minced fresh parsley, divided
1 Bay leaf
1/2 ts Dried rosemary
1/4 ts Dried thyme
1/2 ts Salt
1/4 ts Pepper
3 Potatoes, peeled and sliced
1/4 c Butter or margarine
In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings.
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