New England Lamb Bakelamb, meats 1 tablespoon cooking oil 2 lb boneless lean lamb 1 onion, chopped 1/4 cup all-purpose flour 5 cup chicken broth 2 carrots, sliced 2 leeks, cut into 2 inch 1 pieces 2 tablespoon minced fresh parsley, 1 divided 1 bay leaf 1/2 teaspoon dried rosemary 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 3 potatoes, peeled and sliced 1/4 cup butter or margarine 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. |
