New England Lamb Bake
Total TimePrep: 25 min. Bake: 1-1/2 hours
- 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 oven to 375°. 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 leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
- Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake 1 hour; brush potatoes with remaining butter. Return to oven; bake until meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley.
Freeze option: Remove baking dish from oven; cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.
Nutrition Facts1 piece: 356 calories, 13g fat (5g saturated fat), 82mg cholesterol, 631mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
Mar 3, 2020
Could you substitute beef? If so, what cut would you recommend?
May 31, 2018
Thanks for reminding me about this. I made this years ago when it was 1st in the magazine. I forgot how good it was. Now I saved this for a fall meal.
Sep 27, 2017
I used ground lamb. I used my mandolin to thinly slice the potatoes. I made three layers of overlapping potatoes. I lightly buttered and ground a bit of salt & pepper on each layer. It took less time to bake...about 45 minutes total. I did not coat the potatoes with more butter and return it to the oven; it wasn't necessary. The sides were bubbling nicely and the top got nicely brown. I snuck a taste and find it really delicious... 5 stars for flavor and ease of preparation [I had everything chopped and measured before I started cooking.] The flavors of the rosemary and thyme are very subtle so I would add more next time. The salt and pepper in the lamb part was spot on. I'm glad I lightly salted and peppered each potato layer. I made this dish ahead and will reheat it tomorrow. PS. I realized after this casserole was cooked that I should have drained the meat before proceeding with adding the flour and making the sauce. Greasy! I used paper towels to wick off the grease and all was fine.
Sep 17, 2017
This is so delicious! Next time to cut down on pre time I'll have the bone removed or use other cuts. It's a wonderful Sunday meal. I served biscuits with it.