In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour mix well. Gradually add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3-qt. casserole. Cover with potatoes and dot with butter. Bake at 375° for 1-1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.
© Copyright Reiman Publications, 1993-1997
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