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| Home -> [Lamb & Mutton, Meats] -> [New england lamb bake Recipe] |
New england lamb bake
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Lamb & Mutton, Meats |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Cooking oil | | 2
| lbs | Boneless lean lamb | | 1
| | Onion, Chopped | | 1/4
| cup | All-purpose flour | | 5
| cup | Chicken broth | | 2
| | Carrots, sliced | | 2
| | Leeks, cut into 2 inch | | | Pieces | | 2
| tbsp | Minced fresh parsley | | | Divided | | 1
| | Bay leaf | | 1/2
| tsp | Dried rosemary | | 1/4
| tsp | Dried thyme | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 3
| | Potatoes, peeled and sliced | | 1/4
| cup | Butter or margarine |
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Procedures:
| 1 | In a large dutch oven, heat oil. | | 2 | Brown lamb and onions. | | 3 | Stir in flour; mix well. | | 4 | Gradually, add broth. | | 5 | Bring to a boil, stirring to remove browned bits from pan. | | 6 | Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. | | 7 | Spoon into a greased 3 quart casserole. | | 8 | Cover with potatoes and dot with butter. | | 9 | Bake at 350 °F for 1 ?2 hours or until the meat is tender and the potatoes are golden brown. | | 10 | Garnish with remaining parsley. | | 11 | Yield: 6-8 servings |
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