Title: New England Lamb Bake
Categories: Lamb
Yield: 6 Servings

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

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.

SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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