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 .
