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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This dish is hearty and perfect for warming up on a chilly winter evening. An added plus is that this smells incredible while baking! Ingredients:
1 tablespoon vegetable oil |
2 lbs boneless lean lamb, cubed |
1 large onion, chopped |
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 |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
3 large potatoes, peeled and sliced |
1/4 cup butter or 1/4 cup margarine |
Directions:
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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