MSGID: 1:396/45.0 6760834a   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: New England Lamb Bake   
    Categories: Lamb/mutton, Vegetables, Potatoes, Herbs   
         Yield: 8 servings   
       
         1 tb Oil   
         2 lb Boneless leg o' lamb; in 1"   
              - cubes   
         1 lg Onion; chopped   
       1/4 c  A-P flour   
         3 c  Chicken broth   
         2 lg Carrots; sliced   
         2 lg Leeks; white only, in 1/2"   
              - slices   
         2 tb Minced fresh parsley;   
              - divided   
       1/2 ts Dried rosemary; crushed   
       1/2 ts Salt   
       1/4 ts Pepper   
       1/4 ts Dried thyme   
         3 lg Potatoes; peeled, sliced   
         3 tb Butter; melted, divided   
       
     Set oven @ 375ºF/190ºC.   
        
     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.   
        
     Spoon into a greased 13" X 9" 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.   
        
     Frank Grady, Fort Kent, Maine   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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