| 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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