Taste of Home
New England Lamb Bake
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
YIELD: 8 servings.
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
Ingredients
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1 tablespoon canola oil
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2 pounds boneless leg of lamb, cut into 1-inch cubes
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1 large onion, chopped
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1/4 cup all-purpose flour
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3 cups chicken broth
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2 large carrots, sliced
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2 large leeks (white portion only), cut into 1/2-inch slices
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2 tablespoons minced fresh parsley, divided
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon. salt
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1/4 teaspoon pepper
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1/4 teaspoon dried thyme
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3 large potatoes, peeled and sliced
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3 tablespoons butter, melted, divided
Directions
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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 carrots, leeks, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
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2.
Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining 1 tablespoon parsley.
Nutrition Facts
1 piece: 356 calories, 13g fat (5g saturated fat), 82mg cholesterol, 631mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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