New england lamb bake

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Cooking oil
2 pounds Boneless lean lamb
1 Onion, Chopped
¼ cup All-purpose flour
5 cups Chicken broth
2 Carrots, sliced
2 Leeks, cut into 2 inch
Pieces
2 tablespoons Minced fresh parsley,
Divided
1 Bay leaf
½ teaspoon Dried rosemary
¼ teaspoon Dried thyme
½ teaspoon Salt
¼ teaspoon Pepper
3 Potatoes, peeled and sliced
¼ cup Butter or margarine

Directions

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 1½-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings.

SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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