New England Lamb Bake Recipe

• 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

Directions

• Preheat kitchen appliance to 375°. during a Dutch kitchen appliance, heat oil over medium heat. Add lamb and onion; cook and stir till meat is not any longer pink. Stir in flour till amalgamated. step by step add broth. rouse a boil; cook till thickened, 1-2 minutes, stirring to loosen bronzed bits from pan. Add leeks, carrots, one tablespoon parsley, rosemary, salt, pepper and thyme.

• Spoon into a lubricated 13x9-in. or 3-qt. baking dish. cowl with potato slices; brush with a pair of tablespoons liquified butter. Bake one hour; brush potatoes with remaining butter. come to oven; bake till meat is tender and potatoes ar golden, half-hour to one hour additional. Cool briefly; sprinkle with remaining parsley.

• Freeze option: take away baking dish from oven; cool utterly. Before adding remaining parsley, cowl dish and freeze. Freeze parsley severally. To use, part thaw lamb in icebox nightlong. take away from icebox half-hour before baking; thaw remaining parsley. heat up kitchen appliance to 350°. Reheat, covered, till a measuring instrument reads 165°, concerning one hour. Sprinkle with remaining parsley.