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New England Lamb Bake

Total Time

Prep: 25 min. Bake: 1-1/2 hours

Makes

8 servings

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
New England Lamb Bake Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon canola oil
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 large carrots, sliced
  • 2 large leeks (white portion only), cut into 1/2-inch slices
  • 2 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon. salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 3 large potatoes, peeled and sliced
  • 3 tablespoons butter, melted, divided

Directions

  1. Preheat oven to 375°. 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.
  2. Spoon into a greased 13x9-in. 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.

Can you freeze New England Lamb Bake?

Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Nutrition Facts

1 piece: 356 calories, 13g fat (5g saturated fat), 82mg cholesterol, 631mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

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