New England Lamb Bake
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
lamb
lean, boneless |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 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
|
*
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | each |
potatoes
peeled, sliced |
|
| ¼ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
lamb
lean, boneless |
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 1.2 | l |
chicken broth
|
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
leeks
cut into 2 inch pieces |
*
|
| 3E+1 | ml |
parsley leaves
minced fresh, divided |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
thyme
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3 | each |
potatoes
peeled, sliced |
|
| 59 | 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.
