Ingredients Edit

  1. 1 tablespoon vegetable oil
  2. 2 lbs boneless lean Lamb, cubed
  3. 1 large Onion, chopped
  4. 1/4 cup all-purpose flour
  5. 5 cups chicken broth
  6. 2 large carrots, sliced
  7. 2 large leeks, cut into 2-inch pieces
  8. 2 tablespoons minced fresh parsley, divided
  9. 1 bay leaf
  10. 1/2 teaspoon dried rosemary, crushed
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1/4 teaspoon dried thyme
  14. 3 large potatoes, peeled and sliced
  15. 1/4 cup butter or margarine

Directions Edit

1. In a large Dutch oven, heat oil.

2. Brown Lamb and Onion.

3. Stir in flour; mix well.

4. Gradually add broth.

5. Bring to a boil, stirring to remove browned bits from pan.

6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.

7. Spoon into a greased 3-quart baking dish.

8. Cover with potatoes and dot with butter.

9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.

10. Discard bay leaf.

11. Garnish with remaining parsley.

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