MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New England Lamb Bake
Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
Yield: 8 servings

1 tb Oil
2 lb Boneless leg o' lamb; in 1"
- cubes
1 lg Onion; chopped
1/4 c A-P flour
3 c Chicken broth
2 lg Carrots; sliced
2 lg Leeks; white only, in 1/2"
- slices
2 tb Minced fresh parsley;
- divided
1/2 ts Dried rosemary; crushed
1/2 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme
3 lg Potatoes; peeled, sliced
3 tb Butter; melted, divided

Set oven @ 375ºF/190ºC.

In a Dutch oven, heat oil over medium heat. Add lamb and
onion; cook and stir until meat is no longer pink. Stir
in flour until blended. Gradually add broth. Bring to a
boil; cook until thickened, 1-2 minutes, stirring to
loosen browned bits from pan. Add carrots, leeks, 1
tablespoon parsley, rosemary, salt, pepper and thyme.

Spoon into a greased 13" X 9" or 3 qt. baking dish.
Cover with potato slices; brush with 2 tablespoons
melted butter. Bake for 1 hour; brush the potatoes with
remaining butter. Return to oven; bake until the meat is
tender and potatoes are golden, 30 minutes to 1 hour
longer. Cool briefly; sprinkle with remaining 1
tablespoon parsley.

Frank Grady, Fort Kent, Maine

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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