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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. Ingredients:
2 pounds boneless leg of lamb, cubed |
1 large onion, chopped |
1 tablespoon vegetable oil |
1/4 cup king arthur unbleached 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 |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 large potatoes, peeled and sliced |
1/4 cup butter, cubed |
Directions:
1. 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.
2. 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.
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