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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:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 tablespoon canola oil
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 large leeks (white portion only), cut into 1/2-inch slices
  • 2 large carrots, sliced
  • 2 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 3 large potatoes, peeled and sliced
  • 3 tablespoons butter, melted and divided

Directions

  1. Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
  2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake 1 hour; brush potatoes with remaining butter. Return to oven; bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly; sprinkle with remaining parsley.

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

Medium-Bodied Red Wine

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


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