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. —Frank Grady, Fort Kent, Maine

Calories

155

Carbohydrates

10g

Protein

18g

Potassium

286mg

Fiber

3g

Sugar

12g

Ingredients

1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large carrots, sliced
2 large leeks (white portion only), cut into 1/2-inch slices
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
3 tablespoons butter, melted, divided

Direction

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.
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.