New England Lamb Bake

• 1 tablespoon vegetable oil
• 2 lbs boneless lean lamb, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 2 large carrots, sliced
• 2 large leeks, cut into 2-inch pieces
• 2 tablespoons minced fresh parsley, divided
• 1 bay leaf
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 3 large potatoes, peeled and sliced
• 1/4 cup butter or 1/4 cup margarine

1. In a large Dutch oven, heat oil.
2. Brown lamb and onion.
3. Stir in flour; mix well.
4. Gradually add broth.
5. Bring to a boil, stirring to remove browned bits from pan.
6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
7. Spoon into a greased 3-quart baking dish.
8. Cover with potatoes and dot with butter.
9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
10. Discard bay leaf.
11. Garnish with remaining parsley.

vegetable oil, lean lamb, onion, flour, chicken broth, carrots, leeks, fresh parsley, bay leaf, rosemary, salt, pepper, thyme, potatoes, butter

Taken from www.food.com/recipe/new-england-lamb-bake-40668 (may not work)