Recipe - New England Lamb Bake

1 tablespoon Cooking oil
2 pound Boneless lean lamb
1 Onion, Chopped
One fourth cup Allpurpose flour
5 cup Chicken broth
2 Carrots, cut or sliced up
2 Leeks, cut into 2 inch
Pieces
2 tablespoon Minced fresh parsley,
Divided
1 Bay leaf
One half teaspoon Dried rosemary
One fourth teaspoon Dried thyme
One half teaspoon Salt
One fourth teaspoon Pepper
3 Potatoes, peeled and cut or sliced up
One fourth cup Butter or margarine

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix
well. Gradually, add broth. Bring to a boil, stirring to remove browned
bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf,
rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole.
Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/22
hours or until the meat is tender and the potatoes are golden brown.
Garnish with remaining parsley. Yield: 68 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini