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New England Lamb Bake

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Submitted by plovelace

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 907.2
POUNDS G LAMB
lean, boneless
1 1
EACH EACH ONIONS
chopped
¼ 59
5 1.2
CUPS L CHICKEN BROTH
2 2
EACH EACH CARROTS
sliced
2 2
EACH EACH LEEKS
cut into 2 inch pieces *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced fresh, divided
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 3
EACH EACH POTATOES
peeled, sliced
¼ 59
CUP ML 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℉ (180℃) F for 1½ to 2 hours or until the meat is tender and the potatoes are golden brown.

Garnish with remaining parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 738g (26.0 oz)
Amount per Serving
Calories 916 56% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 1003mg 42%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 16%
Sugars g
Protein 104g
Vitamin A 113% Vitamin C 26%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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