New England Lamb Bake

• 1 tablespoon vegetable oil
• 2 pounds lamb lean, boneless
• 1 each onions chopped
• 1/4 cup flour, all-purpose
• 5 cups chicken broth
• 2 each carrots sliced
• 2 each leeks cut into 2 inch pieces
• 2 tablespoons parsley leaves minced fresh, divided
• 1 each bay leaves
• 1/2 teaspoon rosemary leaves dried
• 1/4 teaspoon thyme dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 each potatoes peeled, sliced
• 1/4 cup butter or margarine

1. In a large dutch oven, heat oil.
2. Brown lamb and onions.
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 of parsley, bay leaf, rosemary, thyme, salt and pepper.
7. Spoon into a greased 3 quart casserole.
8. Cover with potatoes and dot with butter.
9. Bake at 350F (180C) F for 1 1/2 to 2 hours or until the meat is tender and the potatoes are golden brown.
10. Garnish with remaining parsley.

vegetable oil, lamb lean, onions, flour, chicken broth, carrots, leeks, parsley, bay leaves, rosemary, thyme, salt, black pepper, potatoes, butter

Taken from recipeland.com/recipe/v/new-england-lamb-bake-41079 (may not work)