New England Lamb Bake

Categories: meats, lamb

Servings: 6

      1 tb Cooking oil                              Divided
      2 lb Boneless lean lamb                  1    Bay leaf
      1    Onion, Chopped                    1/2 ts Dried rosemary
    1/4 c  All-purpose flour                 1/4 ts Dried thyme
      5 c  Chicken broth                     1/2 ts Salt
      2    Carrots, sliced                   1/4 ts Pepper
      2    Leeks, cut into 2 inch              3    Potatoes, peeled and sliced
           Pieces                            1/4 c  Butter or margarine
      2 tb Minced fresh parsley,          

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 1 1/2-2 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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