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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

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

  • 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.
  • 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.

  • Freeze option: 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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