Lamb Bake

Ingredients

 * 1) 1  	tablespoon  vegetable oil
 * 2) 2 	lbs boneless lean lamb, cubed
 * 3) 1 	large onion, chopped
 * 4) 1/4 	cup all-purpose flour
 * 5) 5 	cups chicken broth
 * 6) 2 	large carrots, sliced
 * 7) 2 	large leeks, cut into 2-inch pieces
 * 8) 2 	tablespoons minced fresh parsley, divided
 * 9) 1 	bay leaf
 * 10) 1/2 	teaspoon dried rosemary, crushed
 * 11) 1/2 	teaspoon salt
 * 12) 1/4 	teaspoon pepper
 * 13) 1/4 	teaspoon dried thyme
 * 14) 3 	large potatoes, peeled and sliced
 * 15) 1/4 	cup butter or margarine

Directions
1. In a large Dutch oven, heat oil.

2. Brown lamb and onion.

3. Stir in flour; mix well.

4. Gradually add broth.

5. Bring to a boil, stirring to remove browned bits from pan.

6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.

7. Spoon into a greased 3-quart baking dish.

8. Cover with potatoes and dot with butter.

9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.

10. Discard bay leaf.

11. Garnish with remaining parsley.