Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 tb Cooking oil

  2. 2 lb Boneless lean lamb

  3. 1 Onion, Chopped

  4. 1/4 c All-purpose flour

  5. 5 c Chicken broth

  6. 2 Carrots, sliced

  7. 2 Leeks, cut into 2 inch

  8. Pieces 2 tb Minced fresh parsley,

  9. Divided 1 Bay leaf

  10. 1/2 ts Dried rosemary

  11. 1/4 ts Dried thyme

  12. 1/2 ts Salt

  13. 1/4 ts Pepper

  14. 3 Potatoes, peeled and sliced

  15. 1/4 c Butter or margarine

Instructions Jump to Ingredients ↑

  1. 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.

Comments

882,796
Send feedback