New England Lamb Bake

Prep time: 25 minutes ... Bake time : 1  -1/2 hours ... Make 6-8 servings
2 ....................pounds boneless leg of lamb , cubed
1 ....................large onion , chopped
1 ....................tablespoon vegetable oil
1/4 .................cup all-purpose flour
5 ....................cups chicken broth
2 ....................large carrots , sliced
2 ....................leeks  , cut into 2-inch pieces
2 ....................tablespoons  minced fresh parsley , divided
1 ....................bay leaf
1/2 .................teaspoon dried rosemary
1/4 .................dried thyme
1/2 .................teaspoon salt
1/4 .................teaspoon pepper
3 ....................large  potatoes , peeled and sliced
1/4 .................cup butter

1)    In a Dutch oven  , cook lamb  and onion  over medium heat  in oil  until meat  is no longer pink  . Stir  in flour  until blended  . Grafually add broth . Bring to boil  ; cook  and stir  for 1 -2 mintues or until  thickeded  , stirring  to remove  browned  bits  from pan . Add carrots  , leeks   , 1 tablespoon parsley  and seasoning .
2)     Spoon into a greased 3-quart  baking dish  . Cover  with potatoes  and dot with butter . Bake at 375*  for 1  -1/2 to 2 hours  or until the meat is tender  and the potatoes is golden brown  . Discard bay leaf  . Sprinkle with remaining parsley  .
This entree is hearty and perfect  for warming  up on a chilly evening  . The aroma  is almost  as delightly  as the dish itself .
Heart healthy  .... your family will ask for more ... enjoy .