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New England Lamb Bake

 New England Lamb Bake
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself.
6-8 ServingsPrep: 25 min. Bake: 1-1/2 hours


  • 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


  • 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

2 of 2

New England Lamb Bake (continued)

Directions (continued)

  • is tender and the potatoes are golden brown. Discard bay leaf.
  • Sprinkle with remaining parsley. Yield: 6-8 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.