New England Lamb Bake Recipe


  • 1 tablespoon canola oil
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 large leeks (white portion only), cut into 1/2-inch slices
  • 2 large carrots, sliced
  • 2 tablespoons minced fresh parsley, divided
  • 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
  • 3 tablespoons butter, melted and divided


  • Preheat kitchen appliance to 375°. during a Dutch kitchen appliance, heat oil over medium heat. Add lamb and onion; cook and stir till meat is not any longer pink. Stir in flour till amalgamated. step by step add broth. rouse a boil; cook till thickened, 1-2 minutes, stirring to loosen bronzed bits from pan. Add leeks, carrots, one tablespoon parsley, rosemary, salt, pepper and thyme.
  • Spoon into a lubricated 13x9-in. or 3-qt. baking dish. cowl with potato slices; brush with a pair of tablespoons liquified butter. Bake one hour; brush potatoes with remaining butter. come to oven; bake till meat is tender and potatoes ar golden, half-hour to one hour additional. Cool briefly; sprinkle with remaining parsley.
  • Freeze option: take away baking dish from oven; cool utterly. Before adding remaining parsley, cowl dish and freeze. Freeze parsley severally. To use, part thaw lamb in icebox nightlong. take away from icebox half-hour before baking; thaw remaining parsley. heat up kitchen appliance to 350°. Reheat, covered, till a measuring instrument reads 165°, concerning one hour. Sprinkle with remaining parsley. 


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