• New England Top Ten - 04

    From Dave Drum@1:3634/12 to All on Sun May 12 17:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: New England Lamb Bake
    Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
    Yield: 8 servings

    1 tb Oil
    2 lb Boneless leg o' lamb; in 1"
    - cubes
    1 lg Onion; chopped
    1/4 c A-P flour
    3 c Chicken broth
    2 lg Carrots; sliced
    2 lg Leeks; white only, in 1/2"
    - slices
    2 tb Minced fresh parsley;
    - divided
    1/2 ts Dried rosemary; crushed
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Dried thyme
    3 lg Potatoes; peeled, sliced
    3 tb Butter; melted, divided

    Set oven @ 375ºF/190ºC.

    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 13" X 9" 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.

    Frank Grady, Fort Kent, Maine

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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