New England Lamb Bake 2 pounds boneless lamb stew meat, cut into 1/2 inch pieces
1 large onion, chopped 1 tablespoon vegetable oil 1/4 cup 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 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 3 large potatoes, peeled and sliced 1/4 cup butter or margarine In a Dutch oven, brown lamb and onion in oil. Stir in flour; mix well. Gradually add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart baking dish. Cover with potatoes and dot with butter. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours, or until the meat and potatoes are tender. Remove bay leaf. Garnish with remaining parsley. Makes 6 to 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
