New England Lamb Bake

By Addie

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself.
Frank Grady, Fort Kent, Maine

Ingredients

• 1 tablespoon cooking oil
• 2 pounds 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
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 large potatoes, peeled and sliced
• 1/4 cup butter or margarine

Preparation

Step 1

In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour; mix well. Gradually add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3-qt. casserole. Cover with potatoes and dot with butter. Bake at 375° for 1-1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Makes 6 servings