Zutaten für New England Lamb Bake
- Vegetable Oil
- Boneless Lean Lamb
- 1 large onion, chopped
- All Purpose Flour
- Chicken Broth
- 2 cups chopped carrots
- 2 cups chopped leeks
- Fresh Parsley
- 1 bay leaf
- Dried Rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Thyme
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 tablespoons butter
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Zubereitung von New England Lamb Bake
- Preheat oven to 375°F (190°C).
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add 2 lbs boneless lamb shoulder, cut into 1-inch cubes, and 1 large onion, chopped. Brown the lamb on all sides, about 8-10 minutes. Remove lamb and onion from the Dutch oven and set aside.
- Sprinkle 1/4 cup all-purpose flour into the Dutch oven and whisk constantly for 1 minute to create a roux.
- Gradually whisk in 4 cups of lamb broth, ensuring no lumps form. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the browned lamb and onion to the Dutch oven. Add 2 cups chopped carrots, 2 cups chopped leeks, 2 tablespoons chopped fresh parsley (reserve 1 tablespoon for garnish), 1 bay leaf, 2 sprigs fresh rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme.
- Spoon the mixture into a greased 3-quart baking dish.
- Top with 2 lbs Yukon Gold potatoes, peeled and thinly sliced. Dot with 2 tablespoons of butter.
- Bake uncovered for 1.5 to 2 hours, or until the lamb is fork-tender and the potatoes are cooked through.
- Remove the bay leaf before serving.
- Garnish with the reserved 1 tablespoon of parsley.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
21g
Fat
94g
Carbs
15g
