New England Lamb Bake

Makes 6 to 8 servings

Ingredients:

1 tablespoon canola oil
2 pounds boneless lean lamb
1 onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 carrots, sliced
2 leeks, cut into 2 inch pieces
2 tablespoons minced fresh parsley, 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

Preparation:

In a large Dutch oven, heat oil. Brown lamb and onion. 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 to 2 hours or until the meat is tender
and the potatoes are golden brown. Garnish with remaining parsley.






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