Ingredients
- 2 lamb (boneless lean)
- 2 leeks
- 1 onion
- 1 bay leaf
- 1,200 ml chicken broth
- 55 gr butter
- 32 gr all purpose flour
- 16 ml cooking oil
- 3 gr parsley (minced fresh)
- 1 gr rosemary (dried)
- 1 gr thyme (dried)
- 1 gr salt
- 1 gr pepper
- 3 slices potatoes
- 2 slices carrots
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.
