New England Lamb Bake

New England Lamb Bake

Thank you Taste of Home for the recipe!


  • 1 Tbsp canola oil 

  • 2 lbs. boneless leg of lamb (cut into 1-inch cubes)

  • 1 large onion (chopped)

  • ¼ cup all-purpose flour 

  • 3 cups chicken broth

  • 2 large carrots (sliced)

  • 2 large leeks (cut into ½-inch slices)

  • 2 Tbsp minced fresh parsley

  • ½ tsp dried rosemary (crushed)

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp dried thyme

  • 3 large potatoes (peeled and sliced)

  • 3 Tbsp butter (melted)


  1. Preheat the oven to 375°F. 

  2. In a Dutch oven, heat the oil over medium heat. Add the lamb and onion and cook, stirring until the meat is no longer pink. Stir in the flour until blended. Gradually add the broth. Bring the mixture to a boil and cook until thickened, about 1-2 minutes. Add the carrots, leeks, 1 tablespoon of parsley, rosemary, salt, pepper, and thyme. 

  3. Spoon into a greased 13×9-inch baking dish. Cover with potato slices and brush with the remaining butter. Return the dish to the oven and bake until the meat is tender and the potatoes are golden, about 30 minutes to 1 hour longer. Cool briefly and sprinkle with the remaining 1 tablespoon of parsley.