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New England Lamb Bake Recipe
New England Lamb Bake Recipe photo by Taste of Home

New England Lamb Bake Recipe

Publisher Photo
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself.
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 6-8 servings

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

Nutritional Facts

1 serving (1 each) equals 374 calories, 14 g fat (6 g saturated fat), 84 mg cholesterol, 862 mg sodium, 35 g carbohydrate, 4 g fiber, 26 g protein.

Directions

  1. 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.
Originally published as New England Lamb Bake in Country February/March 1993, p47

Nutritional Facts

1 serving (1 each) equals 374 calories, 14 g fat (6 g saturated fat), 84 mg cholesterol, 862 mg sodium, 35 g carbohydrate, 4 g fiber, 26 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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