New England Lamb Bake

This is cold-weather comfort in a casserole dish, a close cousin of the British hotpot. Chunks of lamb are browned and braised in an herb-laced broth, then the whole thing bakes low and slow under a layer of sliced potatoes until the meat is meltingly tender and the top turns golden.

Browning the lamb first is worth the effort. Those caramelized bits get scraped up when the broth goes in, and a sprinkle of flour thickens the liquid into a savory gravy as it bakes.

Sweet leeks, carrots, and a trio of rosemary, thyme, and bay give it that rustic, woodsy depth. The sliced potatoes layered on top, dotted with butter, crisp and brown into a built-in crust while the stew bubbles beneath.

It’s a true one-dish meal: meat, vegetables, and potatoes all in a single bake.

Kitchen Tips

• Brown the lamb in batches so it sears rather than steams; that color is real flavor.
• Slice the potatoes thin and even so they cook through and brown into a crisp top.
• Dot the potatoes generously with butter to help them turn golden and crisp.
• Give it the long, slow bake the recipe calls for; that’s what makes tougher lamb fork-tender.

Variations

• Use beef chuck or stewing veal in place of lamb.
• Swap the chicken broth for lamb or beef stock for a deeper, meatier gravy.
• Add turnips, parsnips, or pearl onions to the braise.