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New England Lamb Bake

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
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours
  • Makes
    8 servings


  • 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 leeks (white portion only), cut into 1/2-inch slices
  • 2 large carrots, sliced
  • 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 and divided


  • 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 leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
  • Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake 1 hour; brush potatoes with remaining butter. Return to oven; bake until meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley.

  • Freeze option: Remove baking dish from oven; cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining 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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  • Jim
    Sep 16, 2020

    To Katie: Of course you can use beef. I would suggest a nice chuck roast as they get very tender when cooked like this. Good Luck with it!

  • Katie
    Mar 3, 2020

    Could you substitute beef? If so, what cut would you recommend?

  • walkerjo
    May 31, 2018

    Thanks for reminding me about this. I made this years ago when it was 1st in the magazine. I forgot how good it was. Now I saved this for a fall meal.

  • annrms
    Sep 27, 2017

    I used ground lamb. I used my mandolin to thinly slice the potatoes. I made three layers of overlapping potatoes. I lightly buttered and ground a bit of salt & pepper on each layer. It took less time to bake...about 45 minutes total. I did not coat the potatoes with more butter and return it to the oven; it wasn't necessary. The sides were bubbling nicely and the top got nicely brown. I snuck a taste and find it really delicious... 5 stars for flavor and ease of preparation [I had everything chopped and measured before I started cooking.] The flavors of the rosemary and thyme are very subtle so I would add more next time. The salt and pepper in the lamb part was spot on. I'm glad I lightly salted and peppered each potato layer. I made this dish ahead and will reheat it tomorrow. PS. I realized after this casserole was cooked that I should have drained the meat before proceeding with adding the flour and making the sauce. Greasy! I used paper towels to wick off the grease and all was fine.

  • BilliePock
    Sep 17, 2017

    This is so delicious! Next time to cut down on pre time I'll have the bone removed or use other cuts. It's a wonderful Sunday meal. I served biscuits with it.