Recipe by yooper
This dish is hearty and perfect for warming up on a chilly winter evening. An added plus is that this smells incredible while baking!
Top Review by Kate in Katoomba
I wish I could give this more than five stars. I had lots of left over roast lamb and this was a great way of creating another meal with it. The herbs and vegetables made a magical combination and the potato topping was delicious. Do try this recipe as it's a winner.
- 1 tablespoon vegetable oil
- 2 lbs boneless lean lamb, cubed
- 1 large onion, chopped
- 1⁄4 cup all-purpose flour
- 5 cups chicken broth
- 2 large carrots, sliced
- 2 large leeks, cut into 2-inch pieces
- 2 tablespoons minced fresh parsley, divided
- 1 bay leaf
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 3 large potatoes, peeled and sliced
- 1⁄4 cup butter or 1⁄4 cup margarine
Directions See How It's Made
- In a large Dutch oven, heat oil.
- Brown lamb and onion.
- Stir in flour; mix well.
- Gradually add broth.
- Bring to a boil, stirring to remove browned bits from pan.
- Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
- Spoon into a greased 3-quart baking dish.
- Cover with potatoes and dot with butter.
- Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
- Discard bay leaf.
- Garnish with remaining parsley.