New England Lamb Bake

Ingredients

16 ml cooking oil
2 lamb
1 onion
32 gr all purpose flour
1,200 ml chicken broth
2 slices carrots
2 leeks
3 gr parsley
1 bay leaf
1 gr rosemary
1 gr thyme
1 gr salt
1 gr pepper
3 slices potatoes
55 gr butter

Instructions

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 litre casserole. Cover with potatoes and dot with butter. Bake at 180ºC or 1.5-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings.