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