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New England Lamb Bake

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      Title: NEW ENGLAND LAMB BAKE
 Categories: Meats, Lamb
      Yield: 6 Servings
 
      1 tb Cooking oil
      2 lb Boneless lean lamb
      1    Onion, Chopped
    1/4 c  All-purpose flour
      5 c  Chicken broth
      2    Carrots, sliced
      2    Leeks, cut into 2 inch
           Pieces
      2 tb Minced fresh parsley,
           Divided
      1    Bay leaf
    1/2 ts Dried rosemary
    1/4 ts Dried thyme
    1/2 ts Salt
    1/4 ts Pepper
      3    Potatoes, peeled and sliced
    1/4 c  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.
 
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