- 1 tablespoon canola oil
- 2 pounds boneless leg of lamb, cubed
- 1 large onion, chopped
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 2 large leeks (white portion only), cut into 2-inch pieces
- 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
- 1/4 cup butter, cubed
- 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.
- Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; dot with butter. Bake until meat is tender and potatoes are golden, 1-1/2 to 2 hours. Sprinkle with remaining parsley.
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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