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

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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.
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


  • 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 each: 374 calories, 14g fat (6g saturated fat), 84mg cholesterol, 862mg sodium, 35g carbohydrate (6g sugars, 4g fiber), 26g protein


  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.

  3. Freeze option: Remove baking dish from oven; cool completely. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour.
    Yield: 6-8 servings.
Originally published as New England Lamb Bake in Country February/March 1993, p47

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