New England Lamb Bake 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ New England Lamb Bake cont. 3 large potatoes, peeled and sliced 1/4 cup butter, cubed 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	New England Lamb Bake Yield: 6-8 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008