| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Meats, Lamb | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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