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New England Lamb Bake Recipe
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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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