Directions:
- In a large Dutch oven, cook lamb and onions over medium heat in oil until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir to remove browned bits from pan. Add the carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper.
- Spoon into a greased 3-qt. baking dish. Cover with potatoes and dot with butter. Bake at 375° for 1-1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Discard bay leaf. Sprinkle with remaining parsley. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 649.52 Kcal (2719 kJ) | ||
| Calories from fat | 361.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.2g | 62% | |
|---|---|---|---|
| Cholesterol | 120.13mg | 40% | |
| Sodium | 1077.47mg | 45% | |
| Potassium | 976.29mg | 21% | |
| Total Carbs | 38.04g | 13% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 29.57g | 59% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.4mg | 25% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 121.63 Kcal (509 kJ) | ||
| Calories from fat | 67.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 62% | |
|---|---|---|---|
| Cholesterol | 22.49mg | 40% | |
| Sodium | 201.76mg | 45% | |
| Potassium | 182.82mg | 21% | |
| Total Carbs | 7.12g | 13% | |
| Sugars | 1.12g | 24% | |
| Dietary Fiber | 0.73g | 16% | |
| Protein | 5.54g | 59% | |
| Vitamin C | 4.4mg | 39% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.8mg | 25% | |
| Calcium | 16.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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