New England Lamb Bake |
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Ingredients 1 tablespoon Cooking oil
Divided
2 pounds Boneless lean lamb
1 Bay leaf
1 Onion -- Chopped
1/2 teaspoon Dried rosemary
1/4 cup All-purpose flour
1/4 teaspoon Dried thyme
5 cups Chicken broth
1/2 teaspoon Salt
2 Carrots -- sliced
1/4 teaspoon Pepper
2 Leeks -- cut into 2 inch
3 Potatoes -- peeled and sliced
Pieces
1/4 cup Butter or margarine
2 tablespoons Minced fresh parsley
Divided
2 pounds Boneless lean lamb
1 Bay leaf
1 Onion -- Chopped
1/2 teaspoon Dried rosemary
1/4 cup All-purpose flour
1/4 teaspoon Dried thyme
5 cups Chicken broth
1/2 teaspoon Salt
2 Carrots -- sliced
1/4 teaspoon Pepper
2 Leeks -- cut into 2 inch
3 Potatoes -- peeled and sliced
Pieces
1/4 cup Butter or margarine
2 tablespoons Minced fresh parsley
Procedures
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.
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.
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