• 6servings
  • 85minutes
  • 374calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds boneless leg of lamb, cubed

  2. 1 large onion, chopped

  3. 1 tablespoon vegetable oil

  4. 1/4 cup all-purpose flour

  5. 5 cups chicken broth

  6. 2 large carrots, sliced

  7. 2 large leeks, cut into 2-inch pieces

  8. 2 tablespoons minced fresh parsley, divided

  9. 1 bay leaf

  10. 1/2 teaspoon dried rosemary, crushed

  11. 1/4 teaspoon dried thyme

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 3 large potatoes, peeled and sliced

  15. 1/4 cup butter, cubed

Instructions Jump to Ingredients ↑

  1. New England Lamb Bake Recipe photo by Taste of Home In a large Dutch oven, cook lamb and onions over medium heat in oil until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir to remove browned bits from pan. Add the carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper.

  2. Spoon into a greased 3-qt. baking dish. Cover with potatoes and dot with butter. Bake at 375° for 1-1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Discard bay leaf. Sprinkle with remaining parsley. Yield: 6-8 servings.


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