MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New England Lamb Bake
 Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
      Yield: 8 servings
 
      1 tb Oil
      2 lb Boneless leg o' lamb; in 1"
           - cubes
      1 lg Onion; chopped
    1/4 c  A-P flour
      3 c  Chicken broth
      2 lg Carrots; sliced
      2 lg Leeks; white only, in 1/2"
           - slices
      2 tb Minced fresh parsley;
           - divided
    1/2 ts Dried rosemary; crushed
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Dried thyme
      3 lg Potatoes; peeled, sliced
      3 tb Butter; melted, divided
 
  Set oven @ 375§F/190§C.
  
  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 13" X 9" 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.
  
  Frank Grady, Fort Kent, Maine
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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... Some people don't understand that food is supposed to be tasty
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