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     Title: New England Lamb Bake
Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
     Yield: 8 servings

     1 tb Oil
     2 lb Boneless leg o' lamb; in 1"
          - cubes
     1 lg Onion; chopped
   1/4 c  A-P flour
     3 c  Chicken broth
     2 lg Carrots; sliced
     2 lg Leeks; white only, in 1/2"
          - slices
     2 tb Fresh parsley; minced,
          - divided
   1/2 ts Dried rosemary; crushed
   1/2 ts Salt
   1/4 ts Pepper
   1/4 ts Dried thyme
     3 lg Potatoes; peeled, sliced
     3 tb Butter; melted, divided

 Set oven @ 375 F/190 C.

 In a Dutch oven, heat oil over medium heat. Add lamb and onion;
 cook and stir until meat is no longer pink. Stir in flour until
 blended. Gradually add broth. Bring to a boil; cook until
 thickened, 1-2 minutes, stirring to loosen browned bits from pan.
 Add carrots, leeks, 1 tb parsley, rosemary, salt, pepper, and thyme.

 Spoon into a greased 13x9" or 3 qt baking dish. Cover with potato
 slices; brush with 2 tb melted butter. Bake for 1 hour; brush the
 potatoes with remaining butter. Return to oven; bake until the meat
 is tender and potatoes are golden, 30 minutes to 1 hour longer.
 Cool briefly; sprinkle with remaining 1 tb parsley.

 Recipe by Frank Grady, Fort Kent, Maine

 RECIPE FROM: https://www.tasteofhome.com

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