Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 374
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 84 mg
  • Sodium:
  • 862 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 4 g
  • Protein:
  • 26 g


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New England Lamb Bake

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This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 1-1/2 hours

Ingredients:

  • 2 pounds boneless leg of lamb, cubed
  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth
  • 2 large carrots, sliced
  • 2 large leeks, cut into 2-inch pieces
  • 2 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large potatoes, peeled and sliced
  • 1/4 cup butter, cubed

Directions:

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.
    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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