New England Lamb Bake

Lamb

Prep Time: 25 min Cook Time: 1-1/2 hours Servings: 8 servings Source:

Ingredients

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 carrots, sliced

2 large leeks (white portion only), cut into 1/2-inch slices

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, divided

Directions

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 carrots, leeks, 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 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 tablespoon parsley.

Nutrition

1 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.