Lamb Bake
Ingredients
# 1 tablespoon vegetable oil# 2 lbs boneless lean Lamb, cubed
# 1 large Onion, chopped
# 1/4 cup flour|all-purpose flour
# 5 cups chicken broth
# 2 large carrots, sliced
# 2 large leeks, cut into 2-inch pieces
# 2 tablespoons minced fresh parsley, divided
# 1 bay leaf
# 1/2 teaspoon dried rosemary, crushed
# 1/2 teaspoon salt
# 1/4 teaspoon pepper
# 1/4 teaspoon dried thyme
# 3 large potatoes, peeled and sliced
# 1/4 cup butter or margarine
1. In a large Dutch oven, heat oil.
2. Brown Lamb and Onion.
3. Stir in flour; mix well.
4. Gradually add broth.
5. Bring to a boil, stirring to remove browned bits from pan.
6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
7. Spoon into a greased 3-quart baking dish.
8. Cover with potatoes and dot with butter.
9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
10. Discard bay leaf.
11. Garnish with remaining parsley.
2. Brown Lamb and Onion.
3. Stir in flour; mix well.
4. Gradually add broth.
5. Bring to a boil, stirring to remove browned bits from pan.
6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
7. Spoon into a greased 3-quart baking dish.
8. Cover with potatoes and dot with butter.
9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
10. Discard bay leaf.
11. Garnish with remaining parsley.
This article uses material from the "Lamb Bake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
