New England Lamb Bake

This New England Lamb Bake is a rustic, comforting dish that transforms lean lamb into a tender, flavorful meal. The meat is browned with onions and flour to create a rich base, then simmered with chicken broth, carrots, and leeks before being topped with sliced potatoes and butter. Baked until the potatoes are golden and the meat is fork-tender, this recipe offers a satisfying blend of savory herbs and earthy vegetables. It&# 226;ÂÂs perfect for cold evenings or when you want a wholesome, home-style main course that requires minimal active cooking time. Serve hot for a delicious, filling dinner.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1523.1

Description

This New England Lamb Bake is a rustic, comforting dish that transforms lean lamb into a tender, flavorful meal. The meat is browned with onions and flour to create a rich base, then simmered with chicken broth, carrots, and leeks before being topped with sliced potatoes and butter. Baked until the potatoes are golden and the meat is fork-tender, this recipe offers a satisfying blend of savory herbs and earthy vegetables. It&# 226;ÂÂs perfect for cold evenings or when you want a wholesome, home-style main course that requires minimal active cooking time. Serve hot for a delicious, filling dinner.

Ingredients

1 tablespoon Cooking oil
2 pound Boneless lean lamb
1 Onion, Chopped
1/4 cup All-purpose flour
5 cup Chicken broth
2 Carrots, sliced
2 Leeks, cut into 2 inch

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a large Dutch oven or heavy skillet, heat cooking oil over medium-high heat.
3
Add boneless lean lamb and chopped onion; brown meat on all sides and cook until onions are softened.
4
Sprinkle all-purpose flour over the meat and onions, stirring well to coat and mix.
5
Gradually stir in chicken broth, scraping up any browned bits from the bottom of the pan.
6
Bring the mixture to a boil, then reduce heat and stir in carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt, and pepper.
7
Transfer the mixture to a greased 3-quart casserole dish.
8
Top with sliced potatoes and dot with butter.
9
Cover and bake for 1 1/2 to 2 hours, or until the meat is tender and potatoes are golden brown.
10
Garnish with remaining minced fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1523.1kcal

% Daily Value *
Total Fat 87.7g135%
Saturated Fat 30.9g155%
Cholesterol 487.2mg163%
Sodium 464.2mg20%
Total Carbohydrate 23.4g8%
Dietary Fiber 2.7g11%
Sugars 4.9g
Protein 140.5g281%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list in the directions mentions parsley, bay leaf, rosemary, thyme, salt, pepper, potatoes, and butter. Ensure these are available before starting.

Yield: 6-8 servings.

For best results, ensure the lamb is cut into bite-sized pieces before browning.

If the potatoes brown too quickly, tent the casserole with foil for the last 30 minutes of baking.

Keywords: lamb, bake, stew, new england, carrots, leeks, potatoes, herbs, comfort food, dinner, one-pot, family meal, root vegetables, rosemary, thyme, bay leaf, parsley, butter, broth, flour

Read it online: https://www.chefs-mate.com/recipe/new-england-lamb-bake-2/