New England Lamb Bake  
SOURCE: Country Magazine, Feb 1993
Submitted by: Frank Grady
This dish is hearty and perfect for warming up on a chilly winters evening. The aroma is almost as delightful as the dish itself.
 

Ingredients
1 tbs Cooking oil
2 lbs Boneless lean lamb
1 Onion, Chopped
1/4 cup All-purpose flour
5 cups Chicken broth
2 Carrots, sliced
2 Leeks, cut into 2 inch pieces
2 tbs Minced fresh parsley, divided
1 Bay leaf
1/2 tsp Dried rosemary
1/4 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Pepper
3 Potatoes, peeled and sliced
1/4 c Butter or margarine


 Directions
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.