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1 tb Cooking oil Divided
2 lb Boneless lean lamb 1 Bay leaf
1 Onion, Chopped 1/2 ts Dried rosemary
1/4 c All-purpose flour 1/4 ts Dried thyme
5 c Chicken broth 1/2 ts Salt
2 Carrots, sliced 1/4 ts Pepper
2 Leeks, cut into 2 inch 3 Potatoes, peeled and sliced
Pieces 1/4 c Butter or margarine
2 tb Minced fresh parsley,
In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings.
SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93
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