New England Lamb Bake - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 lbs boneless lean lamb, cubed
1 large onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 large carrots, sliced
2 large leeks, cut into 2-inch pieces
2 tablespoons minced fresh parsley, divided
1 bay leaf
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
1/4 cup butter or 1/4 cup margarine

Preparation

In a large Dutch oven, heat oil.
Brown lamb and onion.
Stir in flour; mix well.
Gradually add broth.
Bring to a boil, stirring to remove browned bits from pan.
Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
Spoon into a greased 3-quart baking dish.
Cover with potatoes and dot with butter.
Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
Discard bay leaf.
Garnish with remaining parsley.